I liked the taste of of mayo, but it was full of crap and the organic equivalent was expensive, tasted more like salad dressing. So, my usual answer is to make it myself. But here's the problem - I'd made mayonnaise before and it was REALLY messy and temperamental to say the least.
So, she is reading the recipes from a cook book back from the very early 1900's, and on the overhead projector the recipes are shown. Including mayonnaise and salad dressing recipes. Yes! I knew there was an answer!!
So I am looking at them and they cook the egg yolks and add butter and cream and such. I thought it was worth a try. Not awful, but not mayonnaise that I have known all my life either. I want something I can grab right from the fridge because I made it a day or two earlier when I had time.
Then today, it hit me... Why not use the cooking process for the simple recipe I already had? It was worth a try. SUCCESS!!! I used organic expeller pressed safflower oil since it's hopefully not going to be rancid and deodorized, (yet to be researched) plus the benefits that come from being organic. Olive oil can be used too, but I wanted to start with a more neutral taste since my only experience with commercial olive oil mayonnaise was just gross... Maybe next time I will try my evo2, it's pretty mellow. But on to the recipe!
No-Mess Mayonnaise
2 Egg Yolks
2-4 tsp. Cider Vinegar
1/4 tsp. Sea Salt
1/2 tsp. Dry Mustard or Dijon Mustard
1 c. Oil
dash of Cayenne Pepper or Paprika *optional (I find I've been overdoing it lately with the cayenne and it's just odd)
Up to 1 Tbsp. Water
2-4 tsp. Cider Vinegar
1/4 tsp. Sea Salt
1/2 tsp. Dry Mustard or Dijon Mustard
1 c. Oil
dash of Cayenne Pepper or Paprika *optional (I find I've been overdoing it lately with the cayenne and it's just odd)
Up to 1 Tbsp. Water
Note: Making mayonnaise on a stormy day may prove to be frustrating. It's tends to "break" and be more temperamental. I put it in the fridge until the next day, let it come to room temperature the next morning and used my immersion blender (more on that below) and my ingredients were saved! The previous stormy day wasn't a loss either, I was using it to make Ranch Dressing and tried the "Hollandaise Hot Water Fix trick and it WORKED! But that's another story for another day, maybe...
Mix egg yolks, vinegar, salt, and mustard in sauce pan. Whisk over high heat just until the mixture begins thickening and immediately turn off heat. This only takes a moment... 30 seconds to a minute maybe. Immediately begin adding small amounts of oil as you whisk. Continue until oil is mixed in. Slowly add water, about 1 tsp at a time. (Notice how it lightens the color?)
Mix egg yolks, vinegar, salt, and mustard in sauce pan. Whisk over high heat just until the mixture begins thickening and immediately turn off heat. This only takes a moment... 30 seconds to a minute maybe. Immediately begin adding small amounts of oil as you whisk. Continue until oil is mixed in. Slowly add water, about 1 tsp at a time. (Notice how it lightens the color?)
That's it! My recipe called for a full cup of oil for each egg yolk but my mayonnaise couldn't hold together with that much and broke down. Never fear! Super easy fix, repeat process with 1 yolk, 2 tsp. vinegar, a pinch of salt and 1/3-1/2 cup oil. Once the heat is off, add broken mayonnaise first in small amounts, and finish with the oil.
It tastes great, no mess, no GMO's, no fillers or preservatives, no crap. Just good wholesomeness!
*as a note, in case anyone cares, odds are that my expeller pressed safflower oil is probably still deodorized and cleaned which isn't ideal, but seeing as it is one of the lowed in polyunsaturated fats, AND it's still not from a GMO crop like soybean oil... so I'll take it until I can find something more suitable. It's not like I live on the stuff... Just like a sandwich every now and again and use it for homemade Ranch Dressing... (Maybe that should be my next post???) You can try using olive oil, not sure how it will taste or spread coming out of the fridge, but I do intend to test it out eventually.
Update: I've used this recipe with my stick blender and it's even more awesome! The easiest EVER! (plus I just use a whole egg which is nice to not have to find another use for the white or throw it away.) Seriously, nice to have the cooked method in case I don't have electricity, but check out the super easy demonstration by Healing Cave Lady on Youtube!
And, as promised... The Oiling of America presented by Sally Fallon.
*as a note, in case anyone cares, odds are that my expeller pressed safflower oil is probably still deodorized and cleaned which isn't ideal, but seeing as it is one of the lowed in polyunsaturated fats, AND it's still not from a GMO crop like soybean oil... so I'll take it until I can find something more suitable. It's not like I live on the stuff... Just like a sandwich every now and again and use it for homemade Ranch Dressing... (Maybe that should be my next post???) You can try using olive oil, not sure how it will taste or spread coming out of the fridge, but I do intend to test it out eventually.
Update: I've used this recipe with my stick blender and it's even more awesome! The easiest EVER! (plus I just use a whole egg which is nice to not have to find another use for the white or throw it away.) Seriously, nice to have the cooked method in case I don't have electricity, but check out the super easy demonstration by Healing Cave Lady on Youtube!
And, as promised... The Oiling of America presented by Sally Fallon.
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