Easy Homemade Mayo (non-soy/canola oil & no sugar)

I’ve been searching for days for a homemade mayonnaise recipe that didn’t have 1) soy or canola oils and 2) added sugar. It’s been hell! But tonight I finally found one that is do-able for me and doesn’t have all that junk in it! Yay me!

Easy Homemade Mayo
by Amy Love, Real Food Whole Health

1 whole pastured egg at room temperature
1 pastured egg yolk at room temperature
1 tsp organic Dijon-style mustard
1  1/2 TBL lemon juice (freshly squeezed)
1/2 cup extra virgin olive oil
1/2 cup extra virgin coconut oil (melted and cooled slightly)
Pinch or two of unrefined sea salt

In food processor, add egg, egg yolk, mustard, lemon juice and salt. Process to blend, about 30 seconds. With the processor running, add the oil (mix both in a 1 cup measure) VERY slowly, drop-by-drop, until it’s all in. The rule of thumb is to never let the stream of oil be thicker than a pencil lead.

That’s it! Taste and adjust seasonings.(More salt or lemon) Place in a glass jar with tight fitting lid. It will be runny but will firm up in the fridge. Will last about 2 weeks.

If you’d like to, you can add 1 TBL whey in the first step (before adding oil). In this case, let the finished mayo sit at room temperature for 7 hours and then place in the fridge. It will last several months this way and contains beneficial bacteria. I’ve not tried this yet, but this is how to do it! (according to the book, Nourishing Traditions)

Notes:
Optional Flavors: (add in first step, before oil)
Add some herbs- thyme, rosemary, dill, basil- all of these are amazing
Add some curry powder- super good with chicken and tuna salad
Add more lemon and lemon zest- my favorite
Add garlic- roasted, fresh or garlic powder
Add chilies- chipotle is great!
Add roasted red peppers or sundried tomatoes
Add capers and lemon zest for a quick dipping sauce perfect for fish

Quick Tip:
You can also use an immersion blender in place of a food processor. In that case, simply put all ingredients (including oil) in a wide mouth Mason jar (or glass bowl) and use the immersion blender to mix well. This may make a thicker mayo, AND you don’t have to drizzle the oil in!

Advertisements