RSS

Real Mayonnaise

15 Oct

 

I confess, I like mayonnaise, the stuff that comes out of the jar, made out of soybean oils, and that has “natural flavorings”.   But for the most part, I stopped it eating it years ago when I stopped consuming soybean oil and MSG.

I have gone through those periods of time when I have made homemade mayo but the flavor really wasn’t as good. And as is my habit, if I consider it  unhealthy and can’t easily duplicate it, I just leave it out of my life.  In most cases, I can be just as satisfied with mustard or salsa as a condiment….But I really like a good homemade ranch or blue cheese dressing made with mayo.

On one of those rare occasions, when I had a few moments of free time and decided to flip through my grandmother’s Household Searchlight Recipe Book (copyrighted 1937) to see what it had to say about mayonnaise.  Mom, always told me the old-timers made their mayonnaise and how good it was. And while the modern recipe that we find all over the internet and in the modern cookbooks is good, to me it was just not good enough, yet I knew it needed a touch of something to make it better.  With cookbook in hand, it took me about two seconds before I was doing one of those hand slaps to head and saying “why didn’t I think of that!”

The secret to having that store bought flavored mayonnaise is so simple, add a little honey.  And if this still is not quite right, do half lemon juice and half vinegar.

The recipe reads like this:

1 egg yolk (without the white)

2 tablespoons of lemon juice or vinegar (or a blend of half lemon and half apple cider vinegar)

1 cup of sesame oil

1/2 teaspoon salt

1/2 teaspoon of honey

dash of cayenne

Place the egg yolk, lemon juice/vinegar, honey, salt and cayenne in a blender or food processor.  Turn on and then begin to gradually drizzle in the oil….blend until smooth.  Adjust honey, salt, vinegar to taste.

Once you get your ingredients worked out just right, add a bit of whey for safe keeping and it will keep for several days.

A quick and simple method:

Recently, I had a friend encourage me to make mayo with my immersion blender.  Put in all the ingredients and then the blender…and you have a no fuss mayo, without having to drip the oil, and almost instant mayonnaise!!  I tried this and it worked—EXCEPT, for this version I had to use the whole egg (white) to make it whip up. It did alter the flavor a tad but overall, still very good.

And a last word on this topic, please make sure if you are making mayo from scratch that you use an egg source that you can trust.  If you are using eggs from the supermarket, for safety sake make sure the eggs shells are in good condition with no fissures or weak spots in them.

 

Advertisements
 
Leave a comment

Posted by on October 15, 2013 in Condiments, Eggs, Helpful Tips, Mayonnaise

 

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: