Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Wednesday, April 10, 2013

Homemade Mayonnaise

1 egg
1/2 tsp sea salt
1/2 tsp mustard powder
2T apple cider vinegar
1C grapeseed oil, divided

  1. Put 1/4 oil of the in a blender and add remaining ingredients; Blend on a med speed  ( 5 or 6 on my Vitamix)
  2. Drizzle remaining oil in the center, slowly, until it achieves the desired thickness you desire.  ( I like a thick mayo like store bought and you can get that!)
* This recipe makes 1 1/4 C of mayo.  Do not try to double the recipe - I have and it never works.  However, we always make a quart jar at a time for our regular batch.  So we just repeat this recipe 3 times to make 3 3/4C of mayo.  (Just under a quart.)
* I have tried Olive Oil it does not sit up nicely for me for some reason .  We did not like the flavor either (and I love OO normally but it had too much flavor for mayo in my opinion)!  I also tried Sunflower oil, it sat up fine, but tasted awful.  Grapeseed is our favorite, but a mild safflower is good too.
* It keeps VERY well in the fridge - similar to store-bought.  I have never had it go bad.  Everything in it is shelf stable except the egg - and fresh eggs can keep in the fridge for 3 months by themselves.  So I am going to presume that it would have a minimum fridge shelf life of 3 months.

** To lacto ferment your mayo,simply mix in 2T raw whey or other starter and let sit on the counter in a jar with a tight lid for 3 -7 hours, then refrigerate.


Humble wife said...

I haven't ever tried to make homemade mayo and with your recipe I am going to try it.

Thank you for sharing,


Chris Randal said...

Shalom Pamela,
I love home made mayo! Using up all those wonderful farm fresh eggs I see :)

Did you know you can add 2 Tablespoons of whey to it and leave it on your counter for a few hours to ferment~Then it really has a long shelf life and is better for you too!

MommySetFree said...

That is a great reminder Moira, thank you! I always forget to do that, but I hope to try it next time. I have never had it go bad on me without the whey, but I am always open to lacto fermenting whatever I can for the added benefits and often the added flavor! :-)

Stacey said...

Thank you for this recipe! It is my go-to recipe for mayo now. The 2nd time I made it I only had 1/2 the grapeseed oil I needed so I used coconut oil, (expeller pressed which is much milder in flavor), for the other 1/2. It actually turned out great & has good thickness after being in the fridge....so I do 1/2 grapeseed & 1/2 coconut now.
Thanks so much! I'm looking forward to trying more of your recipes, too.

Stacey said...

I realize that I still needed to update my comment here I put on Sept 15, 2013. Well, the next time I took the mayo out of the fridge it was quite hard...tooooo hard, (should have known with coconut oil!). Anyways, folks, stick to Pamela's recipe! & if you run out of grapeseed oil, do not go for the coconut!

Anonymous said...

Thank you for this recipe.....love the idea and I will try this, but my question is , can you can this and keep it in the pantry?. Thanks for all the info you have on here!

MommySetFree said...

That is a great question. I have never tried canning it. I don't know! Since I always thinking of canning in large batches, I never considered this since I have to make this in small batches. I could see though, how that might come in handy. Please let me know if you try it! I will do the same. :-)