Posted in Make Your Own
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One thing that I am learning to do as a wanna-be homesteader is to make my own things rather than buying it. One such thing is making my own mayonnaise. It is SO much better for you than the store-bought partially hydrogenated oil stuff! The recipe I use comes from the Nourishing Traditions cookbook by Sally Fallon. It's very easy to make and my daughter loves to help me with it.
Mayonnaise
Makes 1 1/2 cups
1 whole egg, at room temperature 1 egg yolk, at room temperature 1 teaspoon Dijon-type mustard 1 1/2 tablespoons lemon juice 1 tablespoon whey, optional 3/4 - 1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination (I use the olive oil and a bit of flaxseed oil) generous pinch sea salt
Note: homemade mayonnaise will be slightly more liquid than store-bought versions.
In your food processor (I use my blender), place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.
Looking forward to reading others' posts!
Carol
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Posted by Anonymous