Homemade Mayonnaise

Homemade mayonnaise

I have been trying a lot of new things over the past year.  Some relearning as I did them with my mom at home growing up or when I first moved away.  In the quest to be healthier and greener I just have to try more new things.

Homemade Mayonnaise

This was one of the first things I thought about changing in our refrigerator.  Then while relearning and reading about homemade mayonnaise, I was reminded that the shelf life is only a recommended 3-5 days in the refrigerator.  I DO NOT, let me repeat DO NOT have time for that.

If you have been reading many of my posts yet, you should have seen a theme by now.  More is better.  I made two gallons of laundry soap for two people and a couple of loads of salon towels.  When I make pot roast I put two of the hugest I can find in the crock pot.  You get the idea.  So mayonnaise that I have to make every 5 days?  Not going to happen.  So I switched us to the one made with Olive Oil hoping that was my best store bought choice for the moment.

But I have now heard of a “whey” to make it last much longer.  I am very excited.

Very important for any mayo recipe you try, all the ingredients must be room temp.

Ok moving on – Your basic old fashioned mayonnaise recipe, at least the one I  used years ago, comes out of the cook book I bought right before I moved away from home.  “The New  Pillsbury Family Cookbook” (Copy write 1974)

Mayonnaise

1 egg yolk

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon prepared or dry mustard

Dash pepper

2 tablespoons lemon juice or vinegar

1 cup oil

In a small bowl, combine egg yolk, salt, sugar, mustard and pepper.  Blend at low speed until thoroughly combined.  Add lemon juice and blend well. Gradually add oil, a tablespoon at a time, beating constantly; continue beating until all oil has been added and mayonnaise is thick and smooth.  Store covered in refrigerator.

An interesting tip this recipe gives is:  If mayonnaise separates, gradually add mayonnaise to another egg yolk, beating constantly until thoroughly combine.

No matter what recipe you are going to try you have to decide how you are going to mix it.  Some people whisk it by hand, others use their beaters/mixer, others use a blender.  I plan to use my hand held emulsion blender. 
This the one I bought from Amazon.  (affiliate link).

What I like about most of the newer recipes I have seen is they are using all of the egg.  Great idea, I don’t have to take that precious time to separate it or wonder what to do with some egg white.

Here is a more current mayo recipe that uses the whole egg.  You can cut this recipe in half to try for the first time.  http://allrecipes.com/recipe/whole-egg-mayonnaise/

Here is a fat free recipe made with yogurt by  chef Rocco DiSpirito.

This recipe by Homesteading Survival is the one that I am going to try. I just happen to have grape seed oil on hand.

And her wonderful tip using Whey to make it last longer.

Do you have a favorite mayonnaise recipe?  Have you found a great way to make it last months in your refrigerator?  Share your ideas with us.

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