Home made Mayonnaise

Mayonnaise

Mayonnaise

All mayonnaise bought from the shops is made with unhealthy vegetable oils, simply because it's cheap. If the oil used is olive oil it is again nearly always not cold first press extra virgin olive oil and usually the mechanically recovered with solvents (someone actually thought this was a good idea). Sorry to say all condiments, pastes sauces and salad dressings have a garbage vegetable oils. Make your own, it is so simple and yours will actually be good for you.
Home made Mayonnaise

Home made Mayonnaise

 
Mayonnaise or Paleonnaise  Ingredients:
1 organic (pastured if poss) whole egg.
Choice of oils.
EVOO cold first pressed Extra Virgin Olive Oil
Or
Coconut oil
Or
Dripping (beef fat)
Or 
Lard (pork fat)
Or 
Avocado oil
Tsp Salt,
Tsp mustard, Dijon, or English
Tsp horseradish
Tsp Apple cider vinegar
Tsp organic homey or maple syrup
Tsp lime juice
 
Method:
Put the egg into a tall mixing pot that will just fit for a stick blender. Add the volume of your chosen oil put the stick blender right to the bottom and pulse a few times to start the emulsifying process, once it is clear that the mix is blending properly blend continuously until all the oil is thoroughly mixed in. Then add a teaspoon of salt, a teaspoon of mustard french dijon is good, or English mustard will do. A teaspoon of horseradish,  a teaspoon of apple cider vinegar, a teaspoon of honey or organic maple syrup and a teaspoon of lime juice. 
 
Blend again until all the additions are mixed in and you are done. 
Store in glass or stainless steel in the fridge so that the acids don't leech contaminants from plastic containers and ruin the flavour.
 
Common problem is that sometimes the emulsion of the mayonnaise doesn't hold together and it can be really runny. There is no fix. Just start again. I've never had problems with pastured organic eggs, most of my Mayo fails has been with the cheap cage eggs.
 
 
Posted in Recipies.