1 egg
1/2 tsp sea salt
1/2 tsp mustard powder
2T apple cider vinegar
1C grapeseed oil, divided
- Put 1/4 oil of the in a blender and add remaining ingredients; Blend on a med speed ( 5 or 6 on my Vitamix)
- 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.
7 comments:
I haven't ever tried to make homemade mayo and with your recipe I am going to try it.
Thank you for sharing,
Jennifer
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!
Shalom,Moira
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! :-)
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.
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!
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!
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. :-)
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