Index of Thoughts

Friday, July 4, 2014

Homemade Mayo

Now that we live up in the mountains it isn't quite as easy to run to the grocery store when you need something.  We ran out of mayo last night and were making Fried Cod Sandwiches.  So, I couldn't have mayo on it or make any tartar sauce for it.  I have been thinking a lot about making mayo for us anyways.  The good stuff in the store that is not GMO is so expensive and even the GMO stuff is expensive too!  So, I decided to make my own.  The first try turned out runny but I kept at it until I had that "ah ha" moment (the one when you say 'I got this').

And Happy 4th of July everyone!  It doesn't get much more American than Mayo.  We live on this stuff!

Homemade Mayo

1-2 egg yolk depending on the size
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1 tbsp dijon mustard
1- 1.5 cups of oil in any combination. Grapeseed Oil, sunflower oil, olive oil and coconut oil are good 
salt to taste

Make sure your food processor has a place where you can drip in an oil. Otherwise you can do this by hand in a bowl with a whisk. I recommend using the whisk for the first attempt that way you can see the emulsifying happen. In your food processor or bowl put the egg yolk. Process a few times until the egg becomes blended. Add the mustard and process a few more times. Slowly add the lemon juice, vinegar and salt. Then while the processor is running very, very slowly start pouring in your oil.  This is why I recommend using the whisk.  If you add too much before it mixes in then it will be runny and not thick and creamy.  Keep going until you notice the mayo will suddenly lighten up in color and get thicker (if you are using olive oil, it may not lighten too much and may even have a greenish/dark yellow tint, this is okay.) When you can make peaks out of the mayo with your tasting spoon you are done. Store in an airtight container in the refrigerator.  It only takes a few minutes to make and the flavor is amazing!

*If it does get runny, don't worry.  Get out a new clean container and whisk up an egg yolk.  Then very slowly pour in your runny mix until it mixes all up.  You can keep doing this if you keep getting it runny.  The key is too add a tad until it gets thick and add a little bit more and so on.  When you hand whisk it, you see what I am talking about with the emulsifying.

*Also, since this has a lot of oil in it you want to choose one or a combo of oils that gives you the desired flavor.  If you olive oil then it will have a very strong olive oil flavor which could be desirable depending on the use of your mayo.

*I have read about adding a probiotic to your mayo for health benefits but also because it acts as a natural preservative.  Just add 1 Tbsp of liquid whey (liquid that separates in yogurt) from plain yogurt when you are adding the vinegar and lemon juice.

*Now that you have it you can add all kinds of flavorings to your mayo.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...