Live Real. Eat Real.

Homemade Mayonnaise

We had a company meeting this morning, and our smart ass salesman asked “Who’s bringing donuts?”

Now, this is only funny if you consider the fact that out of the six people in our company, 3 are diabetic, 1 is pre-diabetic, and four of us are on The Diet.  Yes, we’re slowly but surely corrupting influencing those around us – my brother and sister-in-law have also jumped on the grain free/whole foods bandwagon.  With a great deal of enthusiasm, I might add.

We figured we couldn’t have a morning meeting without providing some sort of goodies, so I decided I’d provide MY kind of goodies – in the form of 4 dozen deviled egg halves, cubed ham (the last of Arnold), raw milk cheeses, cantaloupe and some organic grape tomatoes.  Which means Beloved and I spent last evening boiling and peeling pastured eggs (fresh eggs are an absolute bitch to peel), cubing ham and cheese and making mayonnaise.

I’ve talked a little about my mayonnaise snobbery before and even included a recipe as part of a larger recipe, but decided the subject needed a post all of its own.  I grew up in a typically Southern, mayonnaise-eschewing, Miracle Whip-loving household and to this day prefer some things with Miracle Whip (if I were to ever eat a bacon sandwich on white bread again, for instance).  It’s just one of those guilty pleasures.

I didn’t develop a real taste for mayonnaise until after my first marriage ended (my ex also being particularly fond of bacon sandwiches on white bread).  Now that I make my own I’ve become a complete mayonnaise snob, simply because even the highest quality commercial mayonnaise cannot compare in taste to a good homemade mayo made with truly quality ingredients.

Look at the jar of mayonnaise you have in your fridge.  Go ahead, I’ll wait.  It’s white, isn’t it?  If it’s a good quality mayonnaise, it might be kind of off-white.  My homemade mayonnaise is a lovely deep, lemon-yellow color – a combination of the deep orange yolks from the pastured eggs we buy and the light golden color of the olive oil I use.  (Note: I use “light” olive oil for mayo; extra-virgin just has too strong a flavor for mayonnaise in my opinion).  Now read the list of ingredients on the label.  It’s likely to say something like this:

Soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA (used to protect quality).

Yikes – soybean oil.  Sugar.  Preservatives.  “Natural flavors” is a common industry euphemism for MSG.  Note that this is also the list of ingredients for Hellmann’s Real Mayonnaise – the same mayo that their site claims is “Real. Simple. Made with eggs, oil and vinegar.”  No mention that the oil is highly refined from GMO soybeans or of the added sugar, preservatives and neurotoxins.  When I make mayonnaise, it has nothing but egg yolks, olive oil, white wine vinegar and a little lemon juice, mustard and salt.

Yes, the Hellman’s will last for quite a bit longer in the refrigerator than mine will…but this is a good thing?  Ummm, I don’t think so.  Nor am I worried about salmonella from eating raw eggs – the risk is almost non-existent with the fresh, pastured eggs  from a local farm (you can always use pasteurized eggs if you don’t have access to pastured eggs).

Make some real mayonnaise.  You can make it with as little as a single egg yolk and 1/2 cup of olive oil if you can’t use up a larger amount in a few days and if you have a stick blender, stand mixer or food processor it’s finished in about 3 minutes.

Note: I’ve gotten so used to making my own mayonnaise I don’t bother with the boiling water any longer – I’ve never had a batch curdle or separate (to be honest, I no longer warm the bowl on my stand mixer either).  Include the water if you haven’t made mayo before or if you want to thin it a bit.  And if you really want it to taste like Miracle Whip, double the vinegar and add a couple of teaspoons of sugar.  I won’t tell anyone.

Homemade Yumminess

Mayonnaise

makes about 2 cups

3 yolks at room temperature

1 tablespoon white wine vinegar

1 teaspoon lemon juice (optional)

1/2 teaspoon salt

1/4 teaspoon dry or prepared mustard (I used a good Dijon)

1 3/4 cups light olive oil, vegetable oil or a combination of both

2 tablespoons boiling water

Warm the mixing bowl from the stand mixer in hot water; wipe dry and latch on to the mixer.  Place the egg yolks in the bowl and attach the whisk.  Beat for 1 or 2 minutes until they are thick and sticky.

Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.

Begin adding the oil by drops with a teaspoon, or rest the lip of the measuring cup on the edge of the bowl. Keep your eye on the oil rather than on the mayonnaise. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.

After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken into a very heavy cream and the crisis of potential curdling is over.  Beat in the remaining oil in a thin, steady stream.  If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.

Beat the boiling water into the mayonnaise – more anti-curdling insurance. Season to taste.

If not using immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.

Printable version (requires Adobe Reader)

Posted in participation of Food Renegade’s Fight Back Friday


17 comments

LPC says:

I am sure this is delicious. Unfortunately, or fortunately for my caloric intake, I have always gagged at mayonnaise. I can’t even eat it in Nice where they call it aoli and it’s ostensibly delicious…

I grew up with Best Foods which is Hellman’s on the other side of the Rockies. No one (and I mean NO ONE) in my family likes or will get near mayo … so I simply stopped buying it years ago. I suppose, that’s just as well since I manage to stay fully stocked on my calories without it. I have no doubt, however, that yours tastes better than any I’ve ever tried.

I’ve always wanted to give making mayonnaise a whirl. As one of my favorite food (hence the large arse) I thought that I should know something about making it myself but I’ve never given it a try. Well….today just might be the day. (Providing my neighbor’s chickens will comply)

Thanks for sharing the recipe, Jan. I’ve grown to trust anything you put out there. If Jan likes it….it’s got to be good.

Wouldn’t you know it, we’re out of mayo in my house… Hello, experimentation!

You know what? I admit to using the Hellmans. I have no excuse. I can whip up a batch of the stuff in no time flat. I just found out that I can use egg whites for protein though, so now I will have a reason to use up those yolks. That’s a good thing!

Michele says:

We were just talking about making our own mayo. We’ve been doing mustard for a long time. I don’t know why we haven’t made mayo.

Jason says:

My mom used to make homemade mayo, but I think she must have been doing it wrong. It made me gag.

I’ll bet yours is delicious.

Lori says:

I am so making this. I just watched a video on making mayo and I think it’s pretty similar. I had just told my husband that this was going to be the next thing I make and tonight I read this. Cool! Thanks for sharing.

How are you feeling these days? Are you sleeping any better? I hope so. I’m working on. :)

Hope you have a good weekend. XX

Lydia says:

Please share your research about pastured eggs being safe to eat raw. My niece was hospitalized for 2 weeks for salmonella poisoning. The health department traced it to eggs in French silk pie. The eggs were purchased from a local farmer.

Mama Badger says:

I love mayo. And while I’m slowly becoming converted to some of your ideas (we’ve been buying pastured beef and pork for the past few weeks), I’m not ready to give up on bread or Hellman’s yet. Sorry.

BE says:

Have you visited Whitefeather Meats yet?

I always make my own mayonnaise when I have a party… There is nothing like it for taste, and I learned the recipe at my mother’s knee. I had a bit of a problem for some years when all of British egg production was potentially infected wth salmonella. The off the shelf stuff was pasteurised and safe (but not so good…) So I just warned nervous guests. Now there is very little problem, though I still say when I am serving raw eggs. Probably no need. No one ever died, or even felt sick, far as I know. And lots of people have enjoyed home made mayo chez the Duchess.

Ham Salad says:

[...] 1 cup mayonnaise [...]

[...] cup mayonnaise, preferably [...]

[...] lot of requests lately, both via email and Facebook, for my homemade mayonnaise recipe (it’s here if you want it).  However, if you read the post that accompanies the recipe, you see I wax rather [...]

[...] recipe itself is not so terribly different – the major exceptions are homemade mayonnaise and home-canned bread and butter pickles, in place of commercial mayo and pickle relish.  I put up [...]

[...] using the inexpensive “light” olive oil I’d been relying on for sautés, mayonnaise and the occasional baked good.  Then, not too long ago, Mark Sisson answered a reader’s [...]

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