Making Mayonnaise from scratch
Joel Salatin, in Folks, this aint normal states, “Culinary expertise is the fulcrum between farms and health. I would even go so far as to say that our nation can only be as physically healthy as the vibrancy of its household kitchens. ” His suggestion for changing the health of the nation is a mass return to scratch cooking and local food. Making mayonnaise from scratch may be the first step that will empower you to take over the world, according to Salatin. Are you ready to take over the world?
Mayonnaise is used as a sandwich spread, a salad dressing, a dip for veggies or fries, and a topping for meats. It can be mixed with other condiments to create something tasty and interesting. I’ve included a few variations at the end of the post to ignite your culinary creativity.
Mayonnaise from Scratch
(Makes 1 cup, 250ml)
Time: 5 minutes with a stand mixer
Let’s start with a bowl, and a mixer or a whisk and one large farm fresh egg.
1 egg yolk, reserve the egg white for another recipe
1 tbsp. lemon juice or cider vinegar
¼ cup olive oil plus ½ cup olive oil (total ¾ c.)
½ tsp. Dijon mustard
¼ tsp. Himalayan salt
Mayonnaise is an emulsified mixture of oil and water. You need the acid of the lemon juice or vinegar mixed with the egg yolk to act as the emulsifier. Don’t try to use a whole egg with this recipe. You’ll have a mess on your hands. You just want the yolk.
Use the best quality of virgin olive oil that you can find. You don’t need much and good quality olive oil has many health benefits. Use farm fresh, organic, free range eggs. The eggs remain raw in mayonnaise, so your best bet is to raise your own, or to get your eggs from a local farmer that you know well. Factory farmed store eggs are likely to have salmonella contamination.
Take the egg yolk and the lemon juice and beat them together well. Then while beating with the whisk by hand or mixing with your mixer, drizzle in the first ¼ cup of olive oil, 1 tbsp at a time into the egg-lemon juice mixture. The mixture will begin to thicken. Add the oil very slowly while you whisk, making sure that you whisk the oil in completely before adding additional oil.
Your mixture will begin to come together and lighten in colour. Add the mustard and salt and continue beating. Once the mixture begins to thicken, slowly drizzle the final ½ cup of oil into the centre of the mixture, beating to incorporated all the oil as you pour. Stop the beaters and scrape the side of the bowl if necessary to incorporate all the oil, before drizzling more in.
If you are using farm fresh eggs, your mayonnaise will be a golden yellow colour. It will be very thick and ready to use as soon as it thickens. Refrigeration will thicken it further. It will stay fresh for a week if kept refrigerated. Recipe may be doubled, but don’t make more than you can eat in a week.
Ways to use your Mayonnaise
Mayonnaise is the base for several salad dressings and sauce recipes.
Creamy salad dressings are easy to mix together when you have homemade mayonnaise to use as a base. Try this easy ranch dressing recipe that is healthier and tastes better than store bought. And its GMO-free when made with free range, organic, farm fresh eggs.
It is very quick and easy to mix together a dressing or spread once you have your own homemade mayonnaise to use as a base. Try these two condiments – Ranch dressing, and Dijonaisse – a honey-mustard blend for hot dogs and cold cuts. You can even make your own mustard for this recipe by following my Dijon recipe.
(Makes 1 cup – 250 ml.)
Time: Less than 5 min.
½ cup of mayonnaise
½ cup yoghurt
½ tsp. onion powder
½ tsp. dried parsley
1 tbsp. fresh chives, finely chopped
Mix together well. Allow to sit for 1 hour before serving to meld the flavours. This is a really good dip for vegetables, as well as a good creamy salad dressing. This should keep 2 weeks in the fridge as the addition of yoghurt extends the shelf life.
(Makes ½ cup – 125ml)
2 tbsp. Dijon mustard
1 tsp. honey, or to taste
½ cup. Mayonnaise.
Mix Dijon mustard, or other grainy mustard together with honey until it is well blended. Fold in mayonnaise. Refrigerate for 1 hour before serving. Wonderful spicy spread for cold cuts, hotdogs, roast beef, roast lamb, or corned beef. This will last two weeks if kept refrigerated as the addition of kombucha Dijon mustard extends the shelf life.
Wasn’t that quick and easy. It might take you more time to clean up the dishes than it took you to mix the mayonnaise and follow through with these two easy condiments.