Dr. Mercola July 19 2008 44,989 views
3 eggs(2 whole & 1 yolk)
tsp mustard
tbsp lemon juice
1 1/2 cup oil (organic sesame. olive, any seed oil you like)
First 3 in blender....till 'blended'
ADD OIL SLOWLY WHILE BLENDER IS RUNNING....AND UNTIL ALL IS THICKENED.
Put in a glass container & refrigerate.
This is a basic 'mayonnaise'.....to which you can add whatever seasonings you prefer.
A good...spicy one.... Add lemon juice, a bit more mustard, and chili sauce, to taste.....for a 'Louie' dressing....Wonderful!
Will keep 3-4 weeks in refrig.
I tried making a homemade mayo with olive oil, and it didn't turn out that well. In fact, it tasted pretty nasty. It's not that I'm use to conventional mayo because I do not use it. The closest I use is Hain, made with Safflower oil. Most health food mayos use soy or canola. I'm guessing that Hain's w/safflower is a better choice.
It‘s about as hard to find mayonnaise, virtually any salad dressing, or any so-called "healthy" butter or margarine subsitute that does not contain either GMO soy or canola.
One healthy organic mayonnaise that contains neither is the one carried by Wilderness Family Naturals
I like it a lot. I also plan to try some of the recipes here for homemade - thanks to all for posting them.
Vinegar? Hmm, that's a little odd. Always used lemon juice. And whole eggs.
I grew up eating home-made mayo and could never figure out what that stuff from the store was supposed to be. No wonder many people hate mayo! Over the years, I've gotten lots of mayo-haters to eat home-made.
basic mayo:
Combine 2 eggs, 1/2 cup oil (fight amongst yourselves regarding the best one), couple pinches of salt, teaspoon dried mustard, juice of one lemon, in blender or food processor. (DO NOT attempt to whisk by hand. More power to you if you can, but I've never seen anyone do it!)
Fire up blender, and S-L-O-W-L-Y drizzle in 1-1/2 more cups of oil. It should take you a few minutes to pour in the additional oil. S-L-O-W-L-Y. If you pour too fast, it will not emulsify (become mayo!) and you'll just have a bunch of salad dressing starter on your hand. Just keep watching and pouring, adding oil until the consistency is correct. If it doesn't emulsify, give up and start over. It's not coming back. 8(
Recipe can be halved, as this makes quite a bit. This version will go bad eventually, just like real food.
As noted by others, you can do all sorts of things to it: change oils, throw in other spices. Note I think the mustard has to stay though, as it is an emulsifier. Needless to say, this is going to taste a lot like whatever oil you use, so if you don't have olive oil lovers in the house, now would not be a good time to introduce mayo based on it.
Wow....just replied to a previous.....but you are right on basics.. I've tried several oils, and found (if you want organic & easy to blend) unrefined sesame oil works well. But, not liking 'mayonnaise' (I grew up with 'Miracle Whip'),
after I make this I add a small amount of mustard, lemon juice, and chili sauce, all to taste, of course.......
Thanks for the recipe!
I grew up with Nasoya Nayonaise. This real stuff is MUCH better.
Thanks for the recipes BarbaraAnn and Mammal. I had always been afraid to try this, but you make it sound possible. Thanks!
I'm a bit of a snob anyways when it comes to mayonnaise. I like to add some fresh garlic to mine and make it in the blender, even add some parsley or whatever herbs you like! Just be careful or you'll 'break' it. I went to culinary school way back when and even I still break the mayo. You can fix it, though, just takes some time. Don't get discouraged and throw it out.
And hey, if you can figure out how to make mayonnaise, you can make your own lotion. It is the same exact principle. They are both emulsions.
BTW, homemade mayonnaise may taste nothing like the store-bought stuff, but that can be a good thing! Who here really wants to eat Wonderbread again just because it reminds you of being a kid? I never liked it even then; mushy, gummy, tasteless junk.
I used to love the taste of canned peas. I can still eat them, but they just really don't appeal to me anymore. I like something fresher. My palate has acclimated to eating fresh food. For those who are just getting into 'healthy living', give yourself some time. You will get used to eating better!
Aha! Breaking the mayonnaise--I know exactly what you mean! My husband recently recognized store-bought mayonnaise as harmful to his health, probably from the pesticide residue in the oil, so he asked me to make some healthy mayonnaise. I started out with grapeseed oil, but otherwise followed Betty Crocker. Halfway through, I started adding extra virgin olive oil, but that appears to have been a mistake--it got all chunky-like. Tasted great--and I have always hated mayonnaise. Good thing I could eat it, because my husband wouldn't.
i wanted to add that recently i made a large salad with mayo. for our school picnic. it was in the shade, but still out in the heat all day. i took home a third of it, and my family ate all of it up over the next few days. it smelled fine, tasted fine and no one was sick.
so i was not surprised by what i read in this article, and will share this info. thanks.