Homemade Mayo

Posted by Heather on February 10, 2012

*This recipe is based on Sally A Fallon’s recipe in Nourishing Traditions.*

3 egg yolks, at room temperature
1 whole egg
1 T. dijon mustard
about 1 cup olive oil
1 tsp. salt

I gather all the ingredients together. One, because it’s so much easier to have everything close by when you are doing this, and two…I’m taking the picture for a blog posting. (Yeah, that’s my life. I find myself saying to my husband and kids, “hold what you are doing! I could blog about this!!” quite a lot)

Crack the eggs into the food processor. *(did that really need to be said? I mean, isn’t it common sense that you can’t put the whole egg in there? Sorry if I’ve offended any of you*) I have also used a blender making this, so if you don’t have a processor, that’s fine too.

Add the mustard and salt (and a pinch of sugar, if you want. I usually don’t add it)

Whir, whir, whir. Then, slowly add the olive oil in a light stream. This was really impossible for me to do, and my family simply won’t help me take pictures anymore. I think it’s because I went a bit overboard with them. I mean, I made my son put his socks on slowly one day, take them off, and put them on again so I could write a tutorial about it. He hasn’t put his socks on in my presence since. But, I digress.

After a couple of minutes of whirring (I love that word, by the way) you will have this yummy looking concoction.

This is great as is. You can store it in the fridge for about two weeks, or if you really want to get “real foodie” you would up the salt to about a tablespoon, and add a tablespoon of whey, sit it on the counter for about 7 hours, and you have lacto fermented mayo. Ultra healthy, but my family won’t touch it. So, this has to do.

The whole process takes about 3 minutes in real time, 15 if you are stopping to take pictures. Some troubleshooting:

make sure your eggs are room temp. I cannot tell you why, but it doesn’t work for me if the eggs are cold. I usually just use the eggs directly from the hen house, but if you don’t have your own chickens, then leave them out for about an hour first.

pour the oil in as slloooooooooowly as possible. it’ll go together better. You don’t want to know what happens if you decide to throw caution to the wind, and put all the olive oil in there at once to save time. Really, you don’t…

Don’t forget the mustard. I think it’s what gets it all to hold together. I tried it without once, and well, let’s just say “it didn’t work”

So, there you have it, homemade mayo! Yummy and easy to do!