Just wanted to pass on a recipe that we have been enjoying for the last month or so for homemade mayonnaise. I have tried several recipes in the past, but nothing has compared to this recipe!
Benefits:
– Based on olive oil & apple cider vinegar – the best choice for oils! Most mayo out there is made of canola or safflower oils (read here for more info on comparing oils nutritionally). The olive oil content is low so the flavor is definitely not overpowering, as I have experienced before in previous recipes. ACV is very nutritious for you as well (read more here)!
- It is simple to make, taking around 5 minutes, and does not require any special equipment.
- Preservative free – most importantly you are controlling all the ingredients that go into it, and thus making the most nutritional, preservative free choice for your family.
(The one exception I make is the evaporated milk in this recipe, but it does provide the necessary thickness and creaminess to this recipe.)
- Frugal alternative!
– I recommend making 1 1/2 times the recipe as it uses a full standard 12 oz can of evaporated milk, and does not allow any to go to waste.
I made another batch this evening and combined some of it to make my own Caesar dressing for dinner! Yum!
Thanks to Michele at Frugal Granola for passing the recipe on to me!
That’s my kitchen tip for today!
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OH! :1 1/2 times the recipe!
Of course!
You must have been peeking in my fridge to know about all those partial cans of milk I’ve wasted!
Thanks so much for pointing out what should have been obvious to me ages ago.
By the way, on the rare chance that I actually remembered to use the leftover milk, I usually stirred it in when making a white sauce or creamy soup.
Thanks!
Michele
I’ll have to try this. After I found out that I have a yeast build up in my system this would be a plus for me and my food intake.
We make all of our mayo. Its a really easy and healthy kind with no evaporated milk!! Tell me if you would like it.
Yes, please share.
Mayonnaise – Makes 2 Cups
2 eggs
1 1/2 tsp. sea salt
1 tsp. mustard
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1 1/2 cups olive oil
Mix all ingredients together except olive oil in
a food processor, blender or hand blender.
If you would like to make a nice garlic dip, add
two large coarsely chopped garlic cloves to the
above mixture. Mix well.
Add olive oil slowly with machine running, just
until firm.
We store in refrigerator for approximately one
week.
Post if you have any questions.
Erin
Thank is pretty much the same recipe as I posted here before from Nourishing Traditions. It didn’t work for us, because it had too strong of an olive oil taste to it and did not get thick no matter how slow I poured the olive oil into the blender. That is why I have preferred this new recipe. Thanks for sharing though!
Hmmm. do you have a food processor? I’m thinking you could use a whip attachment and make it more firm.
I have been wanting to try to make my own mayonaisse. I will definitely try this! Thank you for sharing!
Store bought mayo is definitely not very good for you (filled with poor oils, additives, preservatives, and the like), but the homemade version actually provides you with good quality ingredients (olive oil & eggs in particular). A balanced diet with a little fat is good for you. I mainly use mayo for my homemade dressings (Caesar, ranch, creamy poppyseed), thus saving me money…If you can get away without it altogether, all the more power to you!
I bought the stuff to make this today. Thank you for sharing the recipe. Sounds great!
I find that if you have a your blender on the highest
setting it really helps to make it more thick.
A note on the oil, I have found some oils are more stronger in taste then others, thats just a thought.
Hi Lindsay:
We have never used a blender-only a food processer
(Cuisinart-mixing blade) or hand blender. Maybe once in 3 years it hasn’t worked out (you may have been doing it too slow).
The type of olive oil may also be a factor. We also have our own organic grassfed eggs-perhaps this could be a factor in the thickness as well.
God Bless, Erin H. (who sent out the recipe)
I made this recipe and it is GREAT! Taste and texture is very close to store bought (of course better for you!) Regarding the other recipe, I used to make that one, butI used half olive oil and half coconut oil. The coconut oil helped make it more firm. You might try it that way.
I’ve had good results whisking in the oil slowly by hand and then whizzing up the homemade mayo in my two speed blender (impractical to leave it on for doing a slow oil drip). It works fine.
Using extra light olive oil will help cut the taste down. I use 1/4 coconut and 3/4 or more sunflower, which gives the mayo a tasty sweet-sour tang.
BTW, regular, storebought mayonnaise will keep unrefrigerated, in a coolish place, for weeks if you NEVER EVER put a dirty spoon in it. All summer long we’ve done this in Alaska. We never got sick. Let me repeat: we never got sick.
Now once you have mayo mixed with something, you can’t leave it unrefrigerated. But pure mayo, uncontaminated, will keep. Lactofermented mayo will certainly keep, and certainly more than 2 weeks.
Hi Lindsay. I’m really excited to try the mayo recipe as my son is on a restricted diet. I have a couple of questions: he can only have raw milk products-how would I accomplish this in the recipe? He can’t have eggs so I use egg replacer in recipes-would this work in the mayo or is there something else that I might try in the egg’s place? He can’t have chili peppers or mustard-any suggestions? Thanks, I appreciate your time and the great things that you are doing for all of us through your website.
I would recommend you try my newer recipe for mayo as it does not require the milk: Coconut Oil Mayo. You could try it with a egg replacer but I have not so I cannot say if it would work or not.
I make homemade mayo all the time now that I have a source of farm fresh organic fed eggs. When you process the ingredients in your food processor or blender, process everything but the oil for a full 2 minutes before you slowly add the oil. There’s something about the length of time you process the eggs that makes a difference in the thickness of the mayo. I got this tip from Chef George Geary who is the former Executive Pastry Chef of Disneyland.