Another great mayonnaise recipe (and info)Re: Alternative for mayonaise?

Greetings all,

Below is the basic mayonnaise recipe I've used for years (with a few alterations to suit our taste). I make this recipe 'twice' to almost fill a normal large mayonnaise sized jar. (each time it yields about 3/4 of normal blender jar or almost half of a large mayo jar). If you try to double the recipe all at once, it NEVER turns out right (and even a VitaMix won't blend it right when you try to double it all at once).

In my experience, virgin cold-pressed olive oil thickens WAY too rapidly to get everything blended properly (but many people pull it off somehow). I don't like the taste of olive oil based mayo, so I don't use it. The best oil I have found for perfect consistency is cold-pressed organic Canola/rapeseed oil (but I don't/won't use Canola because I've never been convinced it's healthy). Sunflower oil made a great texture/consistency, but the flavor was way too STRONG, and I don't want strong/unusual flavor...I want my mayo to tast like mayo from the store! This recipe (with my alterations) turns out tasting as close to Miracle Whip as anything I've ever tasted or made. If you want it to taste more like Hellman's, go easy on the honey, lemon juice and dijon.

I have settled on using organic Safflower oil. It doesn't get quite as thick as I would prefer, but if you add extra whey, the jar of mayo 'sets up' quite nicely once it sets out for a few hours, and then is refrigerated for a day or so.

I use this mayonnaise as a basis for many different salad dressings. I have looked for decades (and probably spent hundreds of dollars) for healthy mayonnaise in a jar from ANY store/market, and I have never found anything that suits me. Either it tastes good, but is full of toxic soy; or it tastes like crap, but it's healthy.

By tripling the honey and dijon mustard (or more than tripling for 'zowee zing') you end up with a fantastic honey dijon mayo/dressing. (I can live on organic tortillas wrapped around chopped fresh veggies, sprouts and maybe a sliced pickled egg or a bit of raw milk cheese for weeks on end --as long as I have a good variety of mayonnaise based dressings to vary the basic flavor). Another good one is garlic/italian...with a couple of garlic cloves, basil, oregano and a bit of parmesan cheese (if you "do" cheese). Also, the addition of chopped sun-dried tomatoes goes great in the garlic/italian version OR with alone, or with just garlic (I add them to the mix and blend them thoroughly before I start adding the oil. For those that like cilantro, I'd think that'd be great, too. The possibilities are only limited by your imaganiation and taste buds!


Here's the recipe:

Sally Fallon is the author of 'Nourishing Traditions'; she subscribes to the same diet philosophy as Weston Price. Here is her method for making mayonnaise:

--1 whole egg, at room temperature
--1 egg yolk, at room termperature
--1 teaspoon Dijon-type mustard (I use an overflowing full Tablespoon)
--1 1/2 tablespoons lemon juice or vinegar (my taste buds MUCH prefer the lemon juice)
--1 teaspoon of honey (I use equal amounts of honey/lemon juice, usually almost 2 Tablespoons of each)
--1 tablespoon whey powder, optional (I always use two Tablespoons)
--1 cup extra virgin olive oil or expeller pressed sunflower oil or a combination (or Canola, or Safflower, or anything else you'd like to try)
--generous pinch Sea Salt

Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than sore-bought versions.

In your food processsor, place egg, egg yolk, mustard, salt, honey and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt, honey and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.


So there you have it...I don't know where I found the original, but one might do a search and find even more good recipes or tips from Sally Fallon.

Blessings,
FL

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