Back by popular demand – I’ve finally made another video blog! The topic covered is how to make REAL mayonnaise. No junky ingredients or canola oil in this recipe (do some people STILL think canola is a healthy oil? Have they been living under a rock or something?). I’m certainly no pro in front of the camera and this clip could have used some serious professional editing, but perhaps the amateur nature of this video gives everyone struggling to cook traditionally in their home some hope.
REAL people are the ones making REAL food these days and it is in REAL kitchens, not factories or BRAVO’s Top Chef Show. Recent Top Chef winner Michael Voltaggio might be able to cook, but he is clueless about oil nutrition – he uses canola oil to fry gnocchi (Food & Wine, April 2010). How horrible! Michael, give me a call buddy. You need an immediate kitchen intervention.
Big Food can keep their snazzy commercials, flashy packaging, and catchy marketing hype because that’s all they’ve got. The foods they produce are completely worthless from a nutritional point of view.
This mayo is absolutely delicious, full of enzymes and nutrition. You won’t believe how you got by for so many years on the franken-mayo from the store after tasting this!
Here is the basic recipe for those who are deaf or who just aren’t into video recipes:
Real Mayo (adapted from Nourishing Traditions Cookbook
)
Ingredients
1 whole egg
1 egg yolk
1 tsp organic Dijon mustard
1 1/2 TBL lemon juice
1 Tbl liquid whey (optional – do not use powdered whey from the store)
1 cup expeller pressed sunflower oil, extra virgin olive oil or a combination (olive oil makes a much stronger tasting mayo)
large pinch of sea salt
Instruction
Wash eggs, preferably locally produced and free range (organic store eggs ok in a pinch but do not use regular store eggs) in warm soapy water and dry well. Crack and place raw, washed egg and egg yolk in a food processor. Add dijon mustard, lemon juice, salt, and whey. Close the lid and pulse a few times to mix. Stream the oil of choice into the food processor via the small holes in the lid all the while pulsing the food processor to emulsify the oil with the other ingredients.
When all the oil has been emulsified, taste and add more lemon juice and sea salt if desired. Pulse once or twice to mix.
Use the mayo plain or add organic onion powder to taste to make a healthy ranch dressing!
The mayo will last about 2 weeks in the fridge if no liquid whey is added and a month or two if the whey is added. The mayo becomes firmer over time in the refrigerator.
{ 42 comments… read them below or add one }
The mayo will last 1 week in the fridge.
Stir in 1 TBL liquid whey (NOT powdered whey). Liquid whey is the clear liquid that comes to the top of yogurt or kefir. If you do this, the mayo will last 2 weeks in the fridge.
Sarah, Chaffin Family Orchards in Ca. has fantastic olive oil which makes wonderful mayo! The only olive oil mayo my kids ever loved. And, they (the owners) are WAP'ers!
Who knew? How interesting, I've never even thought of making this myself.
To make the mayo even thicker, reduce sunflower (or olive) oil from 1 cup to 3/4 cup.
Your timing is great Sarah…I was just wondering yesterday how I could make my own Mayo, as I was reading the terrible ingredients in the store brands. It seems so easy to make that I don't mind it only lasting 1 week.
What about the raw eggs? Probably a 'no issue' type question for you as you consume raw milk etc. But for someone who doesn't have access to raw milk and so only has the info that says raw eggs cause salmonella, I need to hear something to make me feel okay about eating raw eggs in this mayo. Can you tell me something wonderful. Thanks.
Mary F.
Good point, Mary. Make sure you wash the eggs in warm, soapy water and rinse well before cracking. This combined with buying good quality eggs preferably from a local farmer will virtually eliminate any chance of salmonella.
I might also add that I have had salmonella myself — got it from a fast food chicken joint when I was in eighth grade. It is not fun at all and I was very sick for about 2 weeks. The key is always to buy QUALITY as it is the low quality eggs (and low quality food in general) that are typically the salmonella risk.
I've recently started making the mayo from NT, and with the whey it lasts much longer than 2 weeks. It also doesn't seem to thicken until about 10 days, so I tend to make it ahead of time. We often use it with buttermilk to make ranch, and the kids are SO happy, they've gone without "real" ranch for years. My family takes issue with me using the word "real" for my homemade creations. They always argue with me that "real" is what comes from the store and is filled with fake chemicals! Oh, how our society is in trouble!
NT says that with whey added, the mayo will keep for several months, not 2 weeks. It says it will last for 2 weeks, without the whey added. Also, if you add whey, you need to let it sit out for 7 hours before refrigerating.
Heh. Glad you corrected on the Omega 6 vs 3. I was giving my computer monitor really funny looks for a minute there.
Will be trying this out as it looks very nice.
Really interesting blog – http://www.conquest-uk.com
Sarah, you're awesome! Between this blog, the WAPF board, and The Nourishing Traditions book (by Sally Fallon), I have learned so much. And it makes me feel so good that I can prepare "real" food for my family.
hello, there is no captions on this video. please add to captions. I am deaf. thanks you
I've personally been making a similar recipe for years, and been tinkering with the ingredients until I got exactly the taste I was looking for. First off, as some commenters have noted, adding whey will indeed make the mayo last for months, if it even makes it that long that is
I usually make a double batch and it lasts us around 6 weeks or so. Secondly, in dealing with the omega-6 issue of most liquid oils (including sunflower, as Sarah mentions) and the over-riding taste of olive oil, I have opted for many years now to use macadamia nut oil. As some of you may know, this oil is very rich in monounsaturated oils and what little omega-6 it has is in a one-to-one ratio with omega-3. So, you solve the omega-6 issue AND it tastes great… I've adjusted the recipe somewhat in other ways too, namely by putting apple cider vinegar instead of lemon… Give it a try!
Thank you for the great mayo video. I want to make certain I heard you correctly. Did you say those of us that eat a Traditional diet (and I do) get enough and maybe too much omega 3, that it can cause inflammation? In addition to high omega 3 fish and grass fed meat and real eggs I started taking Krill oil supplements in June. In July my face started breaking out and has continued to do so. Just wondering if I could be getting too much omega 3 if I heard you correctly. Thanks!
Hi Jean, yes, too much omega 3 OR omega 6 can cause inflammation. Most Americans get too much omega 6 from all the processed foods (I misspoke by accident in the video and corrected myself at the end) but you can also get too much omega 3. I do not like the krill oil – it is a highly processed oil. I would recommend Green Pastures unheated, purified by lacto-fermentation and centrifuge instead. I think you will have much better results with that oil. I actually have a giveaway going on right now for a free bottle, so make sure you enter as you might win!!!
hi well done on winning naturaltv award. I am deaf and can not hear your video. Could you please put the recipe on website so that I can follow? thanks Mira
I still would like to know the calories per tablespoon Thank you Lila
Hi Lila, I have no idea how many calories per serving. I have never tracked calories as this number is meaningless .. not all calories are created equal. A calorie being a calorie is another myth of the dieting world that disappears when one transitions to the world of Real Food.
Sarah, you are the bomb! I finally got around to making this in my new processor with a drizzle hole tonight. I am afraid it is a failure. I am so disappointed. Now, I did use 1/2 expeller pressed coconut oil and 1/2 EVOO and it never did emulsify. Hopefully, after sitting out for a day or 2 it will thicken, but I doubt it. Next time I will use less oils. Any comments/suggestions? Thanks!
My husband takes his lunch to work and has no refrigeration. Would this mayo be safe to use on his sandwiches? We raise our own chickens and use our own eggs, so I’m not worried about salmonella. I’ve just always heard that foods with raw eggs should be refrigerated.
Hi Valerie, just stick a cold pack in his lunchbox and it will be fine. I’ve not had a problem and have used this mayo for years in hot, humid FL.
Finally got around to making this recipe- LOVE it! This recipe was why I bought the mini processor to begin with (and it’s now my fav kitchen gadget)! Posted it on FB and immediately had someone question Salmonella- I promised I would let them know when or if I get sick. My money is that she will be sick far before I will
Thanks for the great recipe and wonderful newsy info.
Keep it comin!
Hi Shauna, no risk of salmonella if you get good eggs and wash them in warm soapy water before cracking.
Please be aware that any soap you use on the outside of the eggs will be found in trace amounts in the finished product. Egg shells are porous. This may not be a concern for people that aren’t allergic to corn (corn derivatives are in almost every soap and detergent on the market), but why go to the trouble to make real, wholesome food for it be to spoiled by chemicals in soap? I suggest washing the eggs with a scrubbie sponge instead or (if it’s absolutely necessary to use soap for peace of mind) use a pure olive oil or coconut oil soap with no other ingredients. I also would like to caution about washing eggs too far in advance. Eggs have a natural oily coating that protects them from adulteration. Once this protective coating is washed away, they are much more vulnerable to contamination, so refrain from “pre-washing” eggs for their eventual use.
kc\’s last post: Cabbage with Onions
a delicious option would be to add a clove or two of finely minced fresh raw garlic as you process the eggs, before streaming in the oil. We eat this over loaves of sourdough bread or boiled potatoes. Also great on sandwiches. From a Spanish family, I grew up eating aioli.
What are your thoughts on Hain Safflower Mayonnaise? I am anxious to try this recipe. I was just wondering what you think of the mayo I am currently using. I bought it at a local farm where they promote the traditional WAPF way of eating.
Making this today and cant wait to try it.
Thanks for all your videos Sarah!!!
Sarah,
The mayo is delish!!!
Just had it in chicken salad! Yummy!
Thanks so Much..
Can’t wait to try this — your video is well done and makes mayo-making look easy! Thanks!
THANK YOU A TRILLION TIMES OVER!!!! I have a very picky 4yr old who wants mayo on EVERYTHING! So glad i can give him a healthy option over the soybean oils junk!
And did I say THANK YOU!!!!!!!!!!!
Oh, the safflower mayo I had tasted sickly, and I think it was Hain as well. It was super expensive but I couldn’t even force it down–I threw it out after it sat in the fridge unused for awhile. It stank and spread its strong flavor around and I couldn’t mask it. I wouldn’t buy the stuff if I were you, Claudine.
Anyone have a good mayo type recipe not using dairy, not using eggs (my hubby is extremely allergic to both!).
As for eggs I have to agree with KC, I have a small mushroom scrubbing brush and wash my eggs thoroughly with this if I choose to eat one when I have craving. I would never imagine paying $10 for organic free range eggs direct from the farmer and then washing them with soap (even if mine is an organic oil base only). Why not wash in vinegar then? This cleans and is not toxic.???
Or soy, thanks
What brands of sunflower oil or extra virgin olive oil do you recommend? This looks very easy and I’d love to make my own mayo.
I’m afraid to try it…but I might! This makes about a cup? (I’m afraid because I don’t like mayo, LOL…but I want good ranch dressing, so….) How does the taste of the whey-added version (if left to sit out for a few hours) compare to the non-whey version? I’d love if it were probiotic as I plan to eat it as a dip with raw veggies and that would make an excellent snack. But unsure because I do not do much with whey, I am much more into doing kombucha or pickles or other non-whey ferments!
how is this mayonnaise lacto-fermented if it is immediately refrigerated…?
Do you emulsify until it’s the thickness you want or does it thicken after being set out or put in the fridge? I’m using a hand blender so maybe that’s different than your food processor? Thanks!
One more question…the mayo tastes great, but mine had a bit of a “bite” to it. Is that normal or is it the particular mustard I used maybe? Thanks!
Can raw apple cider vinager be used insted of lemon juice? We are finding the lemon juice reminds of of a Hollandaise sause. Or maybe decrease the lemon juice??
thanks
carol
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