After reading the ingredients for Miracle Whip, last week’s pantry game, perhaps you’re ready to make your own mayonnaise. I decided to use the recipe from the book Nourishing Traditions to make my own homemade mayonnaise. The recipe is a little different from the usual recipe for mayonnaise as it has whey in it.
Although whey is an optional ingredient I did have some on hand from making cheese and decided to add it in. Apparently the addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. The recipe did warn that homemade mayonnaise may be slightly more liquid than store-bought versions.
Homemade Mayonnaise
Ingredients:
1 whole egg, at room temperature
2 egg yolk, at room temperature
1 tsp Dijon-type mustard
1 ½ Tbsp lemon juice
1 Tbsp whey (Optional)
¾-1 cup extra virgin olive oil
Generous pinch of sea salt
Directions:
In your food processor, place the egg, egg yolk, mustard, salt and lemon juice and optional whey.
Process until well blended, about 30 seconds.
Drop by drop add the olive oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice.
If you have added whey, let the mayonnaise sit at room temperature, well covered, for 2 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for only several days.
Makes about 1 ½ cups.
I tried a variation of the recipe using white wine vinegar instead of lemon juice and did not add any mustard. Due our farm fresh eggs the color is very yellow!
Mayonnaise can be flavored in many ways, Add herbs, dried spices, flavored vines,or dry mustard to the yolks at the start.
Homemade mayonnaise can be kept, tightly covered in the refrigerator for a day or two. When serving homemade mayonnaise and all foods containing it, keep track of the time it spends outside the refrigerator. Because raw egg contains microorganisms that start multiplying above 40F degrees, the maximum time mayonnaise should be out of the refrigerator is two hours and when the air temperature is 85F degrees or above only one hour. When salmonella from raw eggs is a concern, you can make a Saboyon-Style mayonnaise where the yolks are cooked.
Homemade mayonnaise can be considered more of an elegant French sauce, not a store-bought sandwich spread. It has a very rich but enjoyable taste.
Nancy on the Home Front 