Make it Yourself – Mayonnaise & Bread Crumbs
from the kitchen, natural living on a budget Add comments
In continuing my natural living on a budget series, I would like to turn the focus towards making things yourself! You can save a lot of money here and will be eating more nutritious food at the same time. You can find these products on sale with great coupons, but the thing I like to consider is: what is more healthy and nutritious for you? What kind of additives or preservatives does that have? While taking these questions into consideration, but wanting to be frugal and staying within our food budget, I have been exploring the realm of making condiments myself. We’ll be discussing making your own salad dressings, dairy products, and all sorts of mixes from scratch! You will realize how simple this process truly is…once you schedule a little time in each week to refill your supply. I try to re-supply every Friday morning as needed.
Today…Homemade Mayonnaise & Bread Crumbs!
Mayonnaise
Homemade mayonaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor or blender. Use sunflower oil if you find that olive oil is too strong. Homemade mayonnaise will be slightly more liquid than store bought, but it does solidify more in the refrigerator. Nourishing Traditions says this will keep for about 2 weeks, but it has been about 3 + weeks now, and it still tastes great!
1 1/2 cups (From Nourishing Traditions)
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 tsp dijon type mustard (less is better I have found!)
1 1/2 Tbls lemon juice
3/4 – 1 c. extra virgin olive oil or expeller-pressed sunflower seed (or a combination of both) – using just olive oil is a bit on the strong side, but I like it! You can also use half & half with canola oil.
generous pinch salt
Combine egg, egg yolk, mustard, salt and lemon juice in your blender or food processor. Process about 30 seconds. Gradually add oil, while the motor is running, drop by drop. Taste and check seasoning. You can also add 1 Tbls of whey to this recipe to preserve it longer…but I haven’t gotten there yet and it is lasting great!
Update – 8/25/08 - I have found a recipe that I prefer over the NT one shared here. I found the NT was overpowering over time with the olive oil taste, or even with the replacement of sunflower oil. Plus, I do not have the right equipment necessary to get it fluffy (a food processor with some sort of one drip at a time attachment), so mine was always runny. This wasn’t the case for everyone, but my problem persisted. Check out my new preferred recipe!
Bread Crumbs
You can also use any bread as it gets a little crusty, but not stale (as this will make the bread comes taste stale). I use all my homemade bread end crusts because I am not a big fan of the ends. You can store your extra pieces of bread in the freezer until you have enough to make a larger batch, so they don’t get moldy or stale in the meantime. This stores perfectly well in the freezer in a ziploc or jar. I love using these crumbs to bread my chicken!
Bread slices, broken in pieces
sprig of parsley
1 Tbls melted butter
any other seasonings you like – I add a little garlic powder, italian seasoning, salt and pepper
Crumble all ingredients in a food processor or blend. Pulse until crumbly. Store in freezer till ready to use. If you are in a rush and don’t have a supply in the freezer, you can also lay bread slices in the oven and toast until a bit firm and then do the same thing.
The finished products! Each of these took maybe 5 minutes to make myself…it’s worth it!
Related Posts
- Cooking Flops of the Week
- Creatively Stretching the Dollar
- Q & A: Coconut Oil
- Pay More, Eat Less: An Important Truth to Eating Naturally on A Budget
Great information! Thanks for all the nutritional information you post!
I don’t know why I haven’t made “Nourishing Traditions” mayo myself before! It seems so easy! I’ll have to try it.
Hi, Lindsay! I’m curious if the book talked about concerns with salmonella, using raw eggs for the mayonnaise?
Yes, NT talks about it, page 442. She says it is fine to eat raw egg yolks of farm fresh eggs, but raw egg whites should only be consumed on occasion, as they have a substance that can interfere with protein digestion, unless they are cooked slightly. She says that salmonella is caused by overuse or abuse of antibiotics, and that salmonella organisms have always been in eggs, and the body has a series of natural mechanisms that readily resist Salmonella. Also, having a problem with salmonella is very rare.
Here is a quote from a website on it:
“But here are the facts. Of the 69 billion eggs that are produced per year, Salmonella is only present in 2.3 million of those eggs. That translates to 1 out of every 30,000 eggs or 0.0003% of all produced eggs. Furthermore, buying cage-free, organically-fed and organically-certified chicken eggs significantly reduces any potential of Salmonella infection.”
Read more here.
Since you are not consuming very much in mayo at all…it is really not an issue.
Thanks, Lindsay!
I’ve always made my bread crumbs. I make them from the heels of the bread.
Mayo, I still love my Hellman’s. But I know what to use IF I run out.
Jeana, I’ve always wondered that too! Specially when people eat raw eggs. I never understood that. But people use raw eggs in salad dressings. I’ve heard you can omit egg in the mayo. I guess you can just add more oil. But don’t quote me on that.
I am absolutley IN LOVE with your blog!! My goodness, I’ll be up all night reading all this yummy information!! And I am making mayonnaise tomorrow! WHAT GLORIOUS FUN!!
Did I read that Kimi (Womanly Pursuits) is your friend? I love her Nourishing Gourmet blog and made the crackers last weekend!! YUMMMMM!!!!
His,
Mrs. U
Mrs. U, thanks for stopping by! Your comments provide me with a big smile and laugh (and I dearly love to laugh!). I enjoyed reading your blog as well. Yes, Kimi is my real life friend. We attend the same church together and have known each other for a long time. She is a wonderful sister and has alot of info on her blog! Glad to hear your sucess and recommendation. I will have to try the cracker recommendation now.
Lindsay,
Just wanted to let you know that I posted a link to your blog on my blog today. I always like to know when someone has done that for me, so just a heads up! I also wanted to say thanks for a great blog, we have a lot in common and I also order from Azure. Have a great weekend!
~Michelle
[...] any on hand…but then I wanted to post on the topic of dressings today in continuation of the Make it Yourself section of the Natural Living on A Budget series, so I rushed down into the kitchen and threw my favorite [...]
I just started making my own yogurt and am trying to master sourdough bread. I want to make more of our foods, so, this mayo recipe is something I will try. We are looking for more ways to simplify our lives and also to allow me to stay at home and improve the quality of our lives, so, it is a blessing to find your information.
I make this recipe all the time, but I use half olive oil and half coconut oil. It doesn’t have a bad flavor, and the coconut oil makes it a bit more firm, like store bought. My husband and I love it!
Good mayo, have been meaning to make it from NT and this was nice to read your suggestions too. Takes AGES to drip in the olive oil though if you don’t have any attachment for your food processor! Ended up with a slow dribble so hope that did not affect it. Tastes good.