This week I am going to do a cookout series, how to have a quick, healthy meal for friends and family. Here is the first in the series…
Assemble Mayonnaise Ingredients
Nourishing Traditions Homemade Mayonnaise Recipe
My brother in-law lapped up this mayonnaise at our cookout Saturday night, he was pleasantly surprised to learn that mayo can be healthy for you! I never made my own condiments before, until I learned how from Monica Corrado. Monica now is a realfoodmedia.com sponsor. Look for her ad for her DVD on making your own ketchup (and other condiments).
1 whole pasture raised, farm fresh egg, at room temperature
1 pasture raised, farm fresh egg yolk, at room temperature
1 teaspoon Dijon-type mustard
1-1/2 tablespoons lemon juice
1 TBL liquid whey (strained from yogurt), optional
3.4 -1cup extra virgin olive oil or expeller pressed sunflower oil (or a combination)
generous pinch of sea salt
Small food processor is perfect size for mayo making.
A small food processor which has a lid with the oil dripping feature (two small holes and a reservoir that holds oil) is best for this recipe. In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about thirty seconds. Lock the processor lid on. Add olive oil and/or sunflower oil through the holes on the top, with the motor running, a little bit at a time. Taste and check seasoning. Add more salt or lemon juice till you get the desired taste.
Pour mayo into a container with airtight lid.
Why is this Mayo so Yellow?
Do you notice how yellow this mayonnaise is? The secret? Pasture raised egg yolks. They are so yellow because they are packed with good for you vitamins and minerals !
If you have added whey, let the mayonnaise sit at room temperature, well covered for 7 hours before refrigerating. With the whey added, mayonnaise will keep several months and will become thicker with time. Without whey, the mayo will keep for about 2 weeks.
This recipe is from the cookbook, Nourishing Traditions, by Sally Fallon Morell and Mary Enig.
As a service to their Reston, Virginia community, Kimberly and her husband Keith Hartke host the non-profit smartmarkets.org farmers market at their real estate office parking lot, every Wednesday from 3:30pm-6:30pm. Pasture raised eggs and other farm fresh foods are available there! Come and see what all the local foods excitement is about!
Stay tuned for more cookout recipes!
"Kimberly Hartke is the Guardian Angel of Small Farms and the Fund!"
10 Comments
Great recipe Kimberly – I’ll have to check out the book.
For even more health benefits you can use organic virgin coconut oil instead of the olive oil. The mayo will have a slight coconut taste, but I find it quite tasty.
.-= Melissa´s last blog ..Using pH Strips And Where to Buy Them =-.
This recipe is much, much better *with* the whey, btw.
I make my own mayo all the time, but I’m wondering why the mayo in the picture looks so liquidy and pourable? I use only egg yolks (no whites) and a combination of olive oil/sunflower oil and mine turns out to be just the right thick consistency — even with the addition of whey.
People should be careful using too much coconut oil, as it will harden in the fridge and become unusable. I speak from experience on that!
I used less olive oil, only 3/4 of a cup. That may be why it was more liquidy than yours!
This is fantastic! I was just talking to my hubby about making mayo yesterday! Love the added whey! About how much does it make?
.-= Jenn AKA The Leftover Queen´s last blog ..Cultures, Fiddleheads, and Poutine =-.
Jenn-This makes a little over 1 cup of mayo. Try it, you’ll like it!
.-= Kimberly Hartke´s last blog ..Homemade Mayonnaise =-.
J- After the seven hours on the counter and a day or so in the refrige, this mayo “gels” and becomes firm. At that point, it is no longer pourable, and you use a spoon to scoop it out.
.-= Kimberly Hartke´s last blog ..Homemade Mayonnaise =-.
Kimberly,
With so many people being picky about the flavor of Miracle Whip and mayonnaise, worrying that any calorie reduction will take away flavor, how does this hold up? Does the egg or mustard overwhelm?
Regards,
Steve
Energetic Healing
Steve–the overwhelming difference of this mayonnaise is the flavor of olive oil, not the mustard or egg, which I believe are typical ingredients of even store bought brands, and you can’t really “taste” them. If someone doesn’t like the strong olive oil taste (which by the way, on a burger is not noticed, it is only if you lick the mayo spoon that you would know) they can use the sunflower oil for half of the oil called for in the recipe.
.-= Kimberly Hartke´s last blog ..Grassfed Beef Burgers =-.
Just wanted to mention that this also works really well with an immersion blender. I measure my oils into a glass measuring cup then slowly pour it into the egg mixture while blending. I’ve never had it not blend perfectly in spite of not using the drip method for the oil.
.-= Karen´s last blog ..Menu for the Week =-.
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