Seriously. Why didn’t I think of this before? It’s so simple, I feel silly for not having even considered it when I posted my original Make Your Own Homemade Mayo recipe.
I have to thank MC, a reader who posted on that mayo post asking about coconut oil. She pointed out how harmful hydrogenated oils are, and she’s absolutely right - sunflower oil is 50% omega-6, as are corn, soybean and cottonseed oils. Safflower is even worse at 80% omega-6. MC asked if coconut oil would work instead, and I told her I’d try it.
But then I saw the palm shortening, and a light went off.
Not only is this healthier, but the consistency is perfect! This is what you do:
Food process the following until well blended:
- 3 egg yolks
- 1-2 teaspoons apple cider vinegar or lemon juice (to taste)
- 1-2 teaspoons maple syrup (honey would also work)
- 1/2 teaspoon REAL salt
- 1 cup palm shortening
That’s it! Makes 1.5 cups.
No, you don’t have to slowly drip or drizzle the oil in - that method would work some days, and others it wouldn’t. That is frustrating. This recipe is simply no-fail.
It’s in the fridge now - I’ll let you know how the consistency changes once cold.
Shared on Fat Tuesday.
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| Lea Harris founded Nourishing Treasures in 2006. 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, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
Why not take the extra step to lacto-ferment it? Add 2 TBSP whey, let sit on counter for 6 hours, then refrigerate. It lasts many, many weeks this way, too.
Absolutely! I generally leave mine out anyways as we use it frequently and we have our own chickens (I wouldn’t do this with store-bought eggs!).
Hahaha! Exactly right. The thought of eating a raw store-bought egg makes me cringe.
Duh! Duh! Duh! It is so obvious….yet, never even thought of it! Thanks for pointing out the obvious
How does lactoferemnting change the flavor? Does lactofermenting it make it less likely to spoil and make you sick?
Brady - lactofermenting shouldn’t change the flavor enough to notice. What you’re doing is letting the good bacteria get an edge on the bad so it will keep longer - and it makes it better for you
Thanks Leah!
DO you know how to tell if your whey is still good? I forgot to label my jar
Thanks!
Great question! I will post on my FB page. I have not had much experience yet with whey.
OK, as suspected, you can tell by the smell
How long will this mayo last in the fridge?
I typically use up this size jar (1.5 cups) in a week, so I can’t say. Another commenter mentioned the lacto-fermenting step helps it last six weeks.
Well, I made it and have some questions…. Mine was BRIGHT yellow….looks like mustard is mixed in, but I have super yellow almost orange yolks. Also, after sitting in the fridge for a bit it is solid….which I guess it to be expected since palm shortening is solid when cold. Any idea to help soften it? Maybe half olive oil half shortening?
Yes, my pastured eggs from my chickens gave me the same bright orange yolks.
Mine is also solid. But I found if you leave it out 15 minutes before mixing it into, say, tuna fish, it will blend up well.
I have actually left mine out these past few days (after initially refregerating it) and it’s fine. Because I only made the 1.5 cups, it will likely not spoil before I use it up. I’ll let you know!
Now this sounds like a blast! I’ve been interested in preparing more homemade foods and this mayo sounds fantastic. If only I grew my own palm trees for my own shortening…
Oh I cannot wait to try this! Why didn’t I think of that? LOL I have organic palm shortening in my cupboard for goodness sake. I hope the taste of it is good.
I have made mayo with the immersion blender before and then suddenly, for no reason that I can find, it stopped working for me. I became so highly frustrated that I stopped making it!
I am now a subscriber and facebook follower
Thanks!
I must be missing something… what does being an Omega 6 oil have to do with being hydrogenated?
Omega-6 and Omega-3 content is there whether or not the oil is hydrogenated. However, hydrogenation causes trans fats, which are harmful. Both hydrogenation and high omega-6 content oils should be avoided.
So do you melt the palm shortening before adding it to the processor, or did you just scoop out a solid cup and add as is and process until it breaks down?
I’m also interested to know how you like the flavor compared to your previous recipe.
Thanks!
Jen
I didn’t melt mine. It was fairly soft as it’s been warm here.
I love this flavor! The flavor is in the lemon juice or ACV really, not the oil
I’m lazy, so use a stick blender in a pint jar. That way, it’s already in the container I’ll store it in and no dishes (cause I just buzz the blender in the sink).
Never tried palm oil, but it works with either all coconut oil or half olive oil and coconut oil.
Help! I made some of this mayo, used maple syrup and followed your directions. It was refrigerated about 2 hours when I tried to use some of it for coleslaw. As soon as I added the vinegar to it for the “sauce,” it looked like curdled milk. I could not get it to blend. I ended up adding some store bought mayo and it smoothed it right out. Any ideas on what happened or how to avoid this in the future?
I have been using grapeseed oil instead of all the others kinds available. Any idea how it would work?
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