Making Homemade Mayonnaise

So are you a label reader?  Reading the label on Kraft Mayonnaise actually doesn't look that bad.  I can pronounce everything except maybe the last item.

 

INGREDIENTS: Soybean Oil, Water, Eggs, Vinegar, Contains Less than 2% of Egg Yolks, Lemon Juice Concentrate, Salt, Sugar, Dried Onions, Dried Garlic, Paprika, Natural Flavor, Calcium Disodium EDTA  (to Protect Flavor).

The primary ingredient, soybean oil, is a little problematic according to the following link: Website with a scary sounding name.  On this site you find the following (among other things):

• Soybean oil is partly to blame for our country’s obesity problem. Soybean oil limits the functionality of the thyroid, draining our energy levels, and making us less likely to exercise. When your thyroid is depressed, it slows down your metabolism; therefore, you begin to gain weight.

If any of that is true, we want to try to stay away from it if we can. 

Ingredients in Tricia's homemade mayonnaise: (Compliments of Nourishing Traditions: Weston A. Price Foundation, Sally Fallon)

• 2 eggs (let them sit out to bring to room temperature)
• 1 teaspoon mustard
• 1 1/2 tablespoon lemon juice
• 1 tablespoon whey
• 3/4 cup extra virgin olive oil
• 1 generous pinch of sea salt

 Here are our ingredients and blender all laid out and ready to go! 



Ingredients to make homemade mayonnaise

First thing you want to do is add to the blender 1 whole egg and 1 egg yolk from the two eggs that are at room temperature.



Adding the eggs

Then add one teaspoon full of mustard using the "eyeball" measuring device.  



Adding mustard

Pour in 1 1/2 tablespoons of fresh lemon juice.

 

Lemon Juice

And finally add one tablespoon of whey.  Whey is a natural preservative as it contains lactic acid and is the by-product of making cheese.  After the milk curdles and is strained, whey is the remaining liquid.  Whey is the primary ingredient used in Lacto-fermentation, a fast, healthy, and easy way to preserve food.      



Whey added.  Ready to blend

Here's what it looks like once the first 5 ingredients have been blended up:
 

Just 2 more ingredients to add...

Now with your blender on, pour in verrrrryyy slowly, 3/4 cups Extra Virgin Olive Oil.  You'll see your mayonnaise begin to take shape, thickening up nicely.



Adding the olive oil

Now THAT looks like mayonnaise:  



One more ingredient to go...

Simply add a pinch of sea salt to the mayonnaise while the blender is on to finish things up. 

 

Just a pinch of salt

Finally, pour out your mayonnaise into a pint jar.  Let it sit (covered) at room temperature for 7 hours, then refrigerate.  This mayonnaise will keep several months in the fridge.  



Voila!  The final product

This stuff tastes better than the store-bought stuff, is easy to make, and is healthier for you.