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!
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!
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!