Today I’m posting a recipe for home made mayonnaise. I know, most of you are thinking it is so convenient to grab a jar off the grocery store shelf, but take a look at the ingredients label of a name brand mayonnaise: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY)…Yuk!!! Also keep in mind that many commercial mayonnaise products contain gluten, so always read your labels.
Real mayonnaise is simple to make and adds valuable enzymes to your diet, most importantly Lipases. Lipases perform an essential role in the digestion, transport and processing of dietary lipids (e.g. triglycerides, fats, oils). We use Whey in our mayonnaise, which not only is a natural preservative, but it imparts healthful benefits. Whey protein is an excellent source of essential amino acids, including leucine which promotes protein synthesis and muscle growth. Whey also helps maintain a healthy immune system by increasing the levels of glutathione in the body. Glutathione is an anti-oxidant required for healthy immune support.
Many mayonnaise recipes call for Olive Oil, and this is what my Mother used when I was growing up. I personally find the taste to be too strong, so feel free to substitute a milder flavored oil such as avocado, sunflower or organic expeller pressed coconut oil. You can also combine olive oil with a milder oil, it’s all about your taste preference. My husband’s favorite version of home made mayonnaise is made from bacon grease which imparts a slightly smoky flavor.
Without further adieu here is my super simple home made mayonnaise recipe:
- 1 Pastured Egg Yolk
- ¾ teaspoon Dijon Mustard
- 1 teaspoon Fresh Lemon Juice
- Sea Salt and Freshly Ground Pepper (to taste)
- ½ cup Olive Oil (oil of choice) or Liquid Bacon Grease (not hot)
- 1 Tablespoon Whey (optional)
In a food processor, blender, or using my favorite kitchen gadget…an immersion stick blender, mix the egg yolk, mustard, lemon juice, salt and pepper until combined. Add whey (if using) and mix to incorporate. Add oil of choice or bacon grease and mix for approximately 2 minutes.
If using whey, cover the mayonnaise tightly and leave out at room temperature for 7 hours, then refrigerate.
Without whey, cover and refrigerate mayonnaise immediately after making. Mayonnaise without whey will keep for about 2 weeks in the refrigerator.