Homemade Mayo
Ingredients:
Makes about: 1 ¼ cups
2 egg yolks at room temperature
(from a trusted source or Davidsons pasteurized eggs)
3/4 cup to 1 cup olive oil (or mix equal amounts of other healthy oils such as coconut, avocado or grapeseed)
2 TBLS wine/apple cider vinegar or lemon juice.
1 tsp or less of raw honey is optional for a sweeter mayo
Variations: Try adding roasted garlic, different herbs, or other spices.
Directions: Use a mixing bowl or a food processor if you have one. I always do mine in a food processor.
Put the egg yolks and spice /herbs into a bowl w/ balloon whisk or food processor: mix till pale yellow
Slowly add the oil in a very thin stream to begin with, mixing continuously. The first 30 seconds of this is VERY important, just add it in tiny drops at first, then slowly increase the stream of oil.
As the mayonnaise begins to thicken, add the oil in a steady stream, still mixing the entire time.
When the oil is completely incorporated, whisk more rapidly for 30 seconds until the mayonnaise is thick and glossy. Add the vinegar or lemon juice maybe some salt. Taste and adjust the seasoning as necessary.
this is a good base for lots of tasty add-ins. don't be afraid to experiment. a favorite in my family is adding taco seasonings. my friend likes to add curry.
ReplyDeleteHi! How long does it last?
ReplyDeleteMine has lasted up to seven days in properly cooled fridge. Some people notice it breaking down sooner if the fridge is not below 40 degrees. You can add 1 TBLS of whey if you want it to last a few weeks longer.
ReplyDeleteIs there anything we can sub for the acid? We can't have vinegar, wine or citrus. We WILL have fresh duck eggs soon though...as soon as they start laying! :)
ReplyDeleteThanks!
Kristy
OOh! Thanks for the amazing tip about the whey! I just made my first batch of home made yogurt (started GAPS with "full diet" a few weeks ago, gonna backtrack to "Introduction" at the end of the year, once I get some of this made from scratch cooking under my belt, plus was a vegetarian for almost 23 years and slowly acclimating to meat!). There are just 2 adults and a 7 year old in the house, so we have a difficult time using up home made mayo before it goes bad. Glad to know that I can add whey to extend the shelf life a couple of weeks! Awesome tip!!!
ReplyDelete