Homemade Mayonnaise. For Fermentation-Junkies.

Apr 26

Written By

I didn't post any recipes last week, so I have to overcompensate today.

Plus, I was super happy with the results, and thus, am obligated by Blogger Standards to share with you.

There really isn't any Blogger Standards that I am obligated to...I made that up. However, I try to be faithful to you, my dear reader. I want to share the successes, as well as the failures, of our homestead.

But this one was a success, so share I must.

As you know, I've been reading (and cooking!) through my Nourishing Traditions cookbook. The book includes recipe for all types of condiments and I finally had an opportune reason to make one! I was making deviled eggs for Easter and was in dire need of mayonnaise. We don't usually keep any on hand, and frankly, I really didn't want to make a run to the store for one, stupid item. So, I made it. And boy, was it delicious. Not only is homemade mayonnaise extremely easy to make, but when prepared in your own kitchen, it can offer many health benefits that store-bought varieties cannot (hello enzymes and lacto-fermentation!). So, let's venture onto the wild side together - shall we?

Homemade Mayonnaise

You will need:
- One whole egg, room temperature
- One egg yolk, room temperature
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon-style mustard (make sure you check included ingredients!)
- Generous pinch sea salt
- 3/4 cup to 1 cup first, cold-pressed extra-virgin olive oil
- 1 tablespoon whey, optional

*Remember when we made homemade cream cheese last week and we had the bi-product whey? Well, store that in your fridge and use it for occasions such as this! It all comes full circle...I love that! Whey will help the mayonnaise thicken up, as well as extend its life in the fridge. Without whey, mayonnaise will last for a few weeks. With whey, the mayonnaise will last for a few months.

Step One: In your food processor (or blender), mix the egg, egg yolk, dijon, lemon juice, and whey until nice and smooth. Blend, blend, blend.

Step Two: Slowly, begin to drizzle the olive oil in, bit by bit. It's important to add it in a stream here, rather than dump it in. It will help the oil to incorporate into the mixture evenly.

Step Three: Whip it. Whip it good.

(Did a bad 80's song just start playin' in anyone else's head?)

Step Four: If you used whey, allow the mixture to sit out on the counter (covered) for seven hours to allow the enzymes to get to work.

Well, dang people. That was pretty easy. I barely even messed up my kitchen makin' this. Enzyme-rich mayonnaise can be used in deviled eggs, salads, sauces, or on sandwiches. Back in school, I knew a girl who would eat mayonnaise by the spoonful.

Gag.

Bleh.

I couldn't do that.

However, I am thankful to have homemade mayonnaise as an accent for salads and such. We've avoided buying it because of all the additives, but I am thankful we can once again enjoy this tasty, enzyme-rich condiment. While the homemade variety is thinner than the store-bought variety, the superior taste is worth it. And really, there's nothin' wrong with a thin mayonnaise.

Especially one that is chuck-full of living, swimming, moving, grovin' healthy bacteria.

Mmm. Appetizing.

At least for this fermentation-junkie.

That sounded better in my head.

Good day.