Handcrafted Mayonnaise

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Mayonnaise is one of my favorite condiments to make. No matter how many times I make it, there’s just something about watching something come together and emulsify like mayo that’s always interesting. I love how making it with my stick blender (aka emulsion blender) is super fast and easy. There are so many variations you can make with homemade mayo, but this is my favorite.

I use expeller pressed coconut oil because there is no coconut taste. Also, I always use fresh farm eggs (and encourage you to do the same). I never worry about eating a raw egg or using it in uncooked dishes when I know where it came from. Also, I don’t worry about leaving it on the counter until it reaches room temp, which it has to be in order for the mayo to emulsify. Lastly, I always use whey to ferment my mayo.

It only adds to the flavor and it helps it last for up to 6 months in the fridge. Without it, it will last 2-3 weeks. Please read the instructions found on this post for how to obtain whey. Instructions for making mayo in a blender or food processor at the bottom of this post.

THE PREPARATION

  • ¾ cup olive oil
  • ½ cup coconut oil, melted but not hot
  • 1 large egg, room temp
  • 2 large egg yolks, room temp
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of smoked paprika
  • 3 drops liquid stevia, or to taste
  • Optional: 1 tablespoon whey

THE EXECUTION

1. Begin by putting oils in the emulsion blender container, in order to measure them. Make sure your coconut oil isn’t hot or it could cook your eggs.

2. Add all remaining ingredients.

3. Place blender in a container until the bottom of blender is on the bottom of the container.

4. Begin to blend without lifting blender. Mayonnaise will begin to emulsify and look like this:

5. Continue blending, holding the blender in place on the bottom of the container until it looks like this:

6. Once it reaches that point, you can begin to move the blender up and down until it is completely emulsified.

7. Put mayonnaise into a glass jar with a lid and place in refrigerator. If using whey, leave out on counter for 7 hours, then move to refrigerator.

8. Yum! Creamy, flavorful mayo! I like to eat it from a spoon.

9. Alternate Instructions: If you do not have an immersion blender, place all ingredients except oil in your blender or food processor and turn it on. Very carefully and very slowly, begin to add your oil one drop at a time. (Putting a little oil in a dropper helps) Once the mayo begins to emulsify, you can begin to add the oil a little faster until you have a steady stream.

The Preparation

  • ¾ cup olive oil
  • ½ cup coconut oil, melted but not hot
  • 1 large egg, room temp
  • 2 large egg yolks, room temp
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of smoked paprika
  • 3 drops liquid stevia, or to taste
  • Optional: 1 tablespoon whey

The Execution

  1. Begin by putting oils in the emulsion blender container, in order to measure them. Make sure your coconut oil isn’t hot or it could cook your eggs.
  2. Add all remaining ingredients.
  3. Place blender in a container until the bottom of blender is on the bottom of the container.
  4. Begin to blend without lifting blender. Mayonnaise will begin to emulsify.
  5. Continue blending, holding the blender in place on the bottom of the container.
  6. Move the blender up and down until it is completely emulsified.
  7. Put the mayonnaise into a glass jar with a lid and place in the refrigerator. If using whey, leave out on the counter for 7 hours, then move to refrigerator.

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