Monday, December 28, 2009

Homemade Mayonnaise.

Mayonnaise is something that I have really been missing since learning about my soy allergy. I grew up on Hellmans mayonnaise, which contains soybean oil, so that has meant no Hellman's for me, and basically no mayonnaise period! That is, until I learned to make mayonnaise myself! You can purchase soy-free mayonnaise in the store, but they are made with rancid vegetable oils like canola, sunflower or safflower oil, which make me sick and I diligently avoid since they are not healthy.

Until I adapted this recipe last summer, I had been scouring the internet for a suitable mayonnaise recipe for months. After whipping up about three different batches mayonnaise, I finally found a healthy, tasty mayonnaise that is very easy to make.

I am also happy to report that this recipe tastes just like regular mayonnaise, but better! The texture of this mayonnaise is spot on, and it is a bit more creamy and less jello-like than Hellmans. It is really important not to use not refined vegetable oils that have been made by machines, are hexane treated and also made colorless by bleaching processes. That's not natural! Natural oils are actually nourishing to your body. That's why my choice is olive, coconut, sesame, or macadamia nut oil for this recipe.

Homemade Mayonnaise.
    adapted from Epicurious

    2 large egg yolks from pastured chickens
    1 1/2 teaspoons  white wine vinegar, or other vinegar of choice
    1 teaspoon  freshly squeezed lemon juice 
    1/4 teaspoon  Dijon mustard (Gulden's Spicy Brown) or ground mustard 
    1/2 teaspoon  unrefined sea salt, plus more to taste 
    3/4 cup  organic oil of choice, mixture of oils like olive, coconut and sesame work well

To make your mayo:
  1.  Combine the egg yolks, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in your trusty food processor. Whisk until blended and bright yellow, about 30 seconds.
  2.  Using 1/4 teaspoon measure (yes it is small, but that's important) and with the food processor running, add 1/4 teaspoons oil to yolk mixture, one full 1/4 teaspoon at a time for about 8 minutes until the mayonnaise is thick and all 3/4 cup of oil is used. 
  3.  Place into a clean glass jar and store in the fridge. I found mine lasted for over 2 weeks! Toss if mayo ever smells odd, or separates.
  4.  Optional: fold in some whey at the end, then let sit out on the counter for 6 hours, to make a lacto-fermented mayonnaise.

I hope you enjoy this recipe. I know this recipe is a keeper! Use your soy free, gluten free mayonnaise in all your favorite recipes as you would a store-bought brand. My family is CRAZY for this parmesan chicken recipe. Since it calls for mayonnaise, I've never actually eaten the dish. Now I can! I also apologize for the pictures. I was shooting at night and it was really low lighting!

1 comment:

Katie @ Kitchen Stewardship said...

Saw your note at Kelly the Kitchen Kop - I bet I'll like the addition of a tad of mustard in this one. Bookmarking it! I always use all olive oil in mine, sometimes part virgin instead of all EVOO if I don't want all that flavor. Hoping it works well with this one!