I’ve been meaning to post about this for several weeks.
I finally took the plunge! I made mayo!
I bought sunflower oil months ago when I came across a recipe I wanted to try. I was too chicken.
Kelly the Kitchen Kop renewed my interest with her post about making Mayo.
I used sunflower to replace the sesame she calls for. I was very happy with it – and my kids loved it, too! It’s bright yellow, especially if you have orange farm eggs. It hides well in egg salad, and I was actually surprised how well it blended in tuna fish.
So if you have not yet tried making your own mayo – give it a shot! You’ll be avoiding soybean oil and high fructose corn syrup and it will even taste better 
My Mayo Recipe
- Mix 3 egg yolks in a blender for 2 minutes.
- Then add 1 teaspoon raw apple cider vinegar
- Blend another 30 seconds.
- Add 2 teaspoons rapadura or sucanant (brown sugar if you have to)and 1/2 teaspoon sea salt
- Blend just enough to mix.
- Add 1 cup sunflower oil
That’s it!
Shared on: Women Living Well, Simple Lives Thursday, What’s Cooking Wednesday, Fight Back Friday, Homestead Barn Hop, Fat Tuesday
| Lea Harris founded Nourishing Treasures in 2006. Just a mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine. Lea is a Certified Health Coach graduate from Beyond Organic University. Follow Nourishing Treasures on Facebook, @NourishTreasure on Twitter, and subscribe to our newsletter. Lea is also a contributor for Nourished Living Network. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission. |
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Thanks for this post! I also make mayo with walnut oil and it is very mild and tasty!
Jill recently posted..Fat Tuesday: August 16, 2011
Do you use pasteurized eggs ir heat it? I want to try it, but am afraid of ecoli etc.
Tammy – as long as you’re getting pastured eggs from a local farmer you trust, you really don’t need to be scared of getting sick. I would never use commercial eggs raw, but pastured eggs I have no problem with. I’ve eaten raw pastured eggs for years and years and have never once been sick. The key is to get them from someone you trust and someone you know has healthy chickens.
You can also wash the eggs before cracking them in a little bit of vinegar. Salmonella lives on the outside of the shell, so if you’re nervous, wash the shell first. Just make sure you use them right after you wash them because eggs naturally have a protective barrier on them to protect them and once they are washed, that barrier is destroyed.
Hope that helps!
Eating raw eggs can take some getting used to!
Yes, what Jessica said. We have our own chickens and I trust the way I feed them (LOL) so I have no qualms about eating my own raw eggs
I use a combo of oils…olive, grapeseed, and a small amount of coconut…olive alone was just too strong for me. I add whey and mustard powder. Sometimes in place of vinegar I’ll add the juice from the Bubbies B&B pickles…for my husband who still prefers Miracle Whip >-< But the thing that made the most difference for me was using one of those stick blinders. Works everytime…you don't even have to trip the oil in slowly.
I’ll have to try the stick blender!
Classic mayo should not have sugar in it. Instead it contains mustard powder or Dijon mustard, and sometimes a few pinches of cayenne, along with salt and small amount of ground white pepper. Olive oil is the traditional oil used, and the one I prefer for it’s superior lipid profile to Sunflower oil. Julia Child’s method for making mayo (and the recipe in Mastering the Art of French Cooking is the classic recipe) calls for warming the bowl you will be making the mayo in to above body temperature. This allows the oil to emulsify easier and more quickly into the yolks. It’s almost fool-proof.
If your mayo breaks, you can fix it by whisking the mayo INTO a couple of tablespoons of hot water, a tablespoon at a time until it comes back together.
I have made it with mustard before and it came out really nice.
Great tip on mixing the mayo into hot water!
I just made some for the first time and I don’t like it. I used olive oil and it is very oily tasting. I think I am going to try it with a different oil. It emulsified beautifully and looks very rich and creamy.
I don’t like olive oil, either. I prefer sunflower oil for this reason.
My husband prefers Miracle Whip. Any ideas? I’d really like to try this, but also need to please him. (you know, since I’m TOTALLY changing our diets….and he’s in panic mode that I’ve gone insane….lol)
You can try using “light” olive oil for a milder taste. Extra virgin olive oil is too strong.
Also, if you add a tablespoon of whey, then let it sit 6 hours on the counter before refrigerating, you now have lacto-fermented mayo. This is not only better for you, but it lasts much longer before spoiling.
Love the whey tip. Thanks for sharing!
Would this recipe work with just coconut oil? I understand most oils are harmful (hydrogenated ones). Also, for how long does this keep in the fridge? Thank you
That is a super-good question! I think I may have to try this today just to see
It would have to be melted first, of course….Hmm….
I will let you know
Oh, it keeps in the fridge a month if you make it with whey. My recipe doesn’t use whey and should be consumed in two weeks. I generally go through it in a week – ten days.
Thanks! Looking forward to hearing about this
I apologize I haven’t gotten to this yet. I will reply when I try it and let you know how it goes