Up to a couple of months ago homemade mayos and ketchups were my standard for gauging how nutritionally bonkers someone was. I’ve used the words: “she even makes her own mayo…”
Well, let me tell you guys, those people are on to something.
Home-made mayo tastes nothing like the supermarket stuff. It will make you fall in love. It’s a little bit of everything that is well and good and delicious in this world.
My toasts and sandwiches taste so gourmet now and they make me so happy. Homemade mayo makes me so happy.
You’ll need pastured eggs – eggs from hens that are free-range and allowed to roam pastures to forage seeds and insects. The rate of salmonella in eggs from hens the live in a natural environment is basically nil. I add raw eggs to my smoothies, I try raw cookie batter, and make my happiness mayo. The husband likes beating raw egg whites with sugar, creating a thick, sweet, frosting. We’ve never gotten sick – but we do make sure we get organic, free-range, pastured eggs.
“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw.” –Dr. Mercola
To learn more about the different types of eggs, their risk and nutritional value – check out How to Eat Raw Eggs Safely.
Now, on to the mayo. I call it mayo but it’s really more like an aioli because I add garlic. For just regular mayo you can opt out of the garlic and use a milder oil like avocado oil for half of the oil requirement and olive oil for the other half. For regular mayo the taste of olive oil might be too strong, but for aioli it blends perfectly with garlic.
The key to getting the right consistency is first blending the yolk with the acidic ingredients. Then slowly, very slowly adding the olive oil. Don’t try to speed up the process and add too much oil at once or it won’t emulsify and will get clumpy.
- 1 egg yolk
- 2 teaspoons fresh lime juice
- 1 teaspoon white wine vinegar
- 1/2 garlic clove, crushed (more to taste)
- 1/4 teaspoon sea salt
- a drop of mustard (about 1/4 teaspoon)
- 3/4 cup extra virgin olive oil, divided into 1/4 cups
- In a medium bowl, add all ingredients except for the oil. Whisk together until well blended.
- While continuously whisking, very slowly add the first 1/4 cup of olive oil. Add the oil a drop at a time so as to take about 3 minutes incorporating the oil into the egg mixture.
- Gradually add the remaining two 1/4 cups of oilve oil, with a very slow thin stream, while whisking constantly (about 4 min).
- When you've incorporated all of the oil and the mayonnaise is creamy and thick, you can cover and leave it at room temperature for 24-48 hours (this study claims it's safer) or chill right away.
You can customize your homemade mayo to add chipotle, herbs, spices, infused oils!