Homemade Mayo

Recipe for Homemade Mayo

Why in the world would I need to have a homemade mayo recipe when it is so abundant in the store? I’ll tell you why. Its all about the ingredients. It tastes pretty darn good too! Ideally, mayo is one of those essential ingredients that gives zing and moisture.

I’m on a mission to avoid processed food. Processed oils, such as canola, can be harmful if ingested over long periods of time. According to Dr. Axe, “It’s one of several vegetable oils that go through the process of being refined, bleached and deodorized. A solvent called hexane is used to chemically extract the oil from the seeds.” Yikes! Solvents! There are so many environmental stresses we can’t control. However, I will control what I put on my sandwich and I’ll work on my mayo recipe!

This is the ingredient list on a regular mayonnaise label I read the other day: water, soybean oil, high fructose corn syrup, modified cornstarch, sugar and a bunch of other ingredients I cannot spell or pronounce. The only reason this product was invented was to keep it edible longer. Shelf-stable and nutritious are NOT synonymous. Therefore, we all need to make our own homemade mayo!

 

Ingredients:

1 1/2 cups of olive oil

Egg – start with one (have another on hand just in case) preferably pastured (not pasturized)

(Alternatively, people go through the effort of making mayo with only egg yolks, but for this recipe, I use the egg white as well.)

a tsp or more of prepared mustard, yellow or dijon

1 tsp sea salt

Tblsp of apple cider vinegar

1-2 tablespoons of fresh lemon juice

fresh garlic (optional)

a pinch of agave or maple syrup (optional)

 

How to make Homemade Mayo

Simply put, we keep using some of these non-nutritious food products when something like mayo can be a really easy-to-make basic. This recipe  can be used in salad dressings, as a sandwich spread, or in tuna salad. This recipe pares nicely with my homemade sourdough recipe too. In addition, you’ll feel great about not putting all of those other junk ingredients in your or your family’s diet.

The process is pretty easy.

Blend only a half of a cup of oil and 1 egg with mustard for at least 30 seconds. If mixture sticks to the sides of the blender then go ahead and SLOWLY stream the rest of the oil into the blender.

If the mixture does not stick to the sides, go ahead and add the second egg. This step is important as the egg helps it to maintain the texture of mayo.

If one egg works fine and the oil didn’t change the texture then go ahead and add lemon juice, vinegar and salt to mixture either in blender or by hand.

 

Store your dressing in a container with a lid, like this one. It should taste pretty good for up a week so, so you might not want to make too much at once. However, it’s easy and delicious to make it fresh any time!

Equipment and shopping list:

Weck Jars for storing mayo

Vitamix Blender

Apple cider Vinegar

Olive Oil option

 

Other gardening and shopping ideas:

Try these seeds that are non-GMO, heirloom and organic!

Seed pods if you do not want to start in loose dirt

Worm Castings

Another fun garden organizational tool!

Garden Journal

Gardening gloves (these are awesome)

 

Other Equipment possibilities

Julieanned vegetables are easy with this

Spiralizer (love this option for my vegetables)

Cutting board

Great Blender option

The cutest aprons Ever

Very practical apron option

 

 

Seeds from High Mowing

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