Okay, so last week’s intended Two-fer Tasty Tuesday was a bomb, but this week’s is NOT. I have finally found a mayo recipe that is easy, delicious, and fresh – and did I mention it is delicious?
I’ve experimented with other “no fail” mayo recipes – from stick-blender recipes to “so-easy-you-could-do-it-in-your-sleep” recipes. The stick-blender recipes were a massive failure – I think because my stick-blender isn’t new and is the better part of 15 years old, it just doesn’t do it right/well/enough. And the SEYCDIIYS (“so-easy-you-could-do-it-in-your-sleep”) recipe? Yeah, it tasted bad. I think mayo “blooms” after it’s made and you refrigerate it. It’s the only way I can describe the different flavours that appeared after I made it – and that made the final product inedible. 😐
So I’ve searched and hunted. I’ve tried butter-mayo (a great concept, but I’m not buying a different kind of butter than what we normally use, just to make mayo), olive oil mayo (it needs another oil to mellow its flavour), and finally settled on a blended-oil mayonnaise. The key to making any homemade mayo is this: DRIZZLE YOUR OIL IN. Sounds simple, but really, it can be frustratingly challenging.
My blender is a Bosch and fits on my Universal Plus mixer. I love it. The top to the blender has a hole in it, effectively making it like a funnel. You can see it a little more clearly below and to the left. If you have a food processor whose “plunger” piece (the one you use to shove food that you want to shred down in to the whirling blades without losing a finger) has a tiny hole, that’s also used for oil emulsification. I just happen to have a blender with a nifty spot for it.
The other option you have is to use a squirt bottle – like the ketchup/mustard kinds that are $.50 apiece once the summer picnic season starts. The real point is to drizzle the oil slowly, otherwise you’ll end up with an Exxon Valdez-type mess in your kitchen, and as Alton Brown says, “That’s just not good eats.”
Speaking of Alton Brown, he has a great tutorial on making mayo that I’ll include at the bottom of this post. They’re worth watching just to get the idea of the science behind the stuff. I’d be remiss in my duties as an AB-fangirl if I didn’t tell you that his recipes are the bomb and nearly fail-proof. My one dissension from AB’s advice is this: NEVER EVER MAKE MAYONNAISE IF YOU DON’T KNOW WHERE YOUR EGGS COME FROM. AB talks about using “pasteurized eggs,” which means they’ve been pasteurized in the shell, but since we’re all about Real Food and Unadulterated Food here, I’m not going to recommend those. I would never, ever make mayo with store-bought eggs. Ever. I’ve had salmonella poisoning and I never want to have it again. Know where your eggs come from, wash them before sticking them in the fridge, and make sure they are the freshest eggs around. These are cornerstone rules for making homemade mayo.
My recipe is divergent from AB’s in a few things: I omit his dry mustard (see above, where I explain my “blooming” theory – dried mustard in mayo = a very strong mustard spread in 24 hours) and I don’t use his corn oil (see above for “Real Food” comment). I did use a blend of coconut oil and olive oil, and it turned out spoon-lickin’-good. I prefer an unflavoured/unscented coconut oil for this application – I always have some of Tropical Traditions’ Expeller Pressed CO on hand for stuff like this. As far as an olive oil, make sure it’s extra-virgin.
Now that I’ve got my explanations and disclaimers out of the way, here’s the actual recipe. This will make just over a pint of mayonnaise – about a pint and a quarter. I find it easiest to assemble all of my ingredients first and then begin the mixing process.
Sue’s Homemade Mayonnaise
- 2 whole, fresh eggs, room temperature
- 1 t. sea salt (fine grind, I like Real Salt)
- ½ t. sugar
- 1 T. white vinegar
- 2 T. fresh lemon juice
- 1 ¾ c. TOTAL olive oil & expeller-pressed coconut oil (equal portions of each)
In your blender, toss your eggs (whites included!), the salt, sugar, vinegar, and lemon juice. Whirl on highest power for 30 seconds or so.
In a gentle, slow stream, with the blender (or food processor) on high, begin adding your oil combination. You’ll hear the blender chug differently as the oil begins the emulsification – but keep going until all the oil is added. Whirl it for about 30 seconds after the last bit of oil is incorporated and then scoop it in to a jar. The flavour should be light, slightly lemon-y, and altogether creamy.
Alton says that the acids allow this to “proof” on the counter for up to 12 hours – I let mine sit for no more than 3-4 hours. I think the heat of Arizona is stronger than the heat of Atlanta, where he is. 😉 Cap it up and stick it in the fridge. Most people say to use it within 7-10 days, but I can’t find a reason why it wouldn’t be good past then, assuming optimum refrigeration is followed. The eggs don’t spoil in the fridge, the salt, sugar, and acids won’t spoil, and the oils would still be good. But follow your own best judgment – never eat something that smells “off” or you find questionable.
My final product looks like this (the mayo has a yellow tinge because the farm-fresh eggs have bright orange yolks and aren’t pale like factory-farmed eggs):
And, because I just can’t stop now – here is my homemade ranch dressing recipe. The seasoning is kept in a jar and then when mixing it to make salad dressing, I add in 2 T. of dried whole milk. I love that this has no MSG in it and that it tastes SO good. Brendan declares it to be as good as store-bought ranch dressing; I love that I know how it’s made.
MSG-free Ranch Dressing Mix
- 4 T. onion powder (granules)
- 7 t. dried parsley
- 4 t. sea salt (I like Real Salt)
- 1 t. garlic powder (granules)
Mix these ingredients in a jar and cap it tightly. To make ranch dressing, use 2 T. mix, 2 T. powdered whole milk (for a richer flavour), 1 c. of mayo (hey! you just made some!), and 1 c. of milk or buttermilk. Mix all together well (I use my stick blender) and refrigerate at least 3 hours for optimum flavour-blending.
The spice blend is cheap (important as food prices are rising), is made with spices in my food storage, tastes really good, and is usable in dips as well as dressing (just blend with 2 T. of the mix with 2 T. of dried whole milk and 2 c. of sour cream). It takes a remarkably small amount of cupboard space, too.
As promised, here are the AB videos on making mayonnaise – enjoy your newfound culinary skillz!