January 14, 2010 by Stacy McDonald
Homemade Mayonnaise
This recipe is a wonderful healthy alternative to grocery store mayonnaise. You can use this mayonnaise in a variety of recipes that I’ll be posting later – including a Homemade Buttermilk Ranch Dressing that you won’t want to pass up!
1 whole egg (fresh, free range eggs from the farm)*
2 egg yolks
1 Tablespoon Dijon mustard (not the spicy kind!)
2 tsp. fresh garlic
1 tsp. dill weed (if you want this to taste like “regular” mayonnaise leave out the dill and garlic)
1 Tablespoon lemon juice
1/4-1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 cup extra virgin olive oil
1 T. whey (optional – helps the mayo to last longer)
Combine the eggs, mustard, lemon juice, salt, and white pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oil very, very slowly in a very thin, slow stream. If your food processor has an insert with a tiny, pin sized hole in it, you can use this to pour your oil into. This will allow the oil to be added in a thin, even stream so that it is incorporated into the creamy mixture. Continue blending until all the oil is added.
Makes about 1 1/2 cups. Store in an airtight container in your refrigerator for up 10-14 days. You can add 1 Tablespoon of whey to preserve it for longer.
*I would not use this recipe if I didn’t have access to fresh eggs from free ranged chickens (we have our own chickens). I cannot recommend consuming raw eggs from the grocery store.
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3 Responses to “Homemade Mayonnaise”
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Sadly I do not have access to fresh free range chicken eggs yet… but… I loved the recipe and jotted it down so that when I do have my own chickens, God willing, I will have it ready. Thanks for sharing :)
Whenever I have made mayo using the olive oil, it really has the olive oil taste and the family doesn't like it. Does yours taste real olive oily? We normally only use olive oil in our home, so we are not unfamiliar with the flavor.
Marci, when cooking at high heats, or when making mayo (or anything where I don't want to taste the olive oil), I use extra light, extra virgin olive oil. Sam's carries it. It's not as healthy as the cold pressed, unfiltered olive oil, but it's better than Canola etc.
I tried it with coconut oil and the taste was too strong (I love the taste of coconut, but not in my mayo!). Extra light, extra virgin olive oil worked the best.