7/2/13

Think Outside of the Jar: Mayo


I am a hold the mayo kind of gal. Originally, because I have always found it to be disgusting. Later because... have you ever read the ingredients?  It is second only to cool whip in things that should never be consumed.   Although I hate the stuff on sandwiches, I love chicken salad. I love potato salad. It is really, really hard to make those two things without mayo.  So, a few months ago, I decided to try my own. Utter fail! All I did was waste expensive olive oil, coconut oil and precious eggs from the backyard hens.  I decided that as seldom as we eat anything with mayo, I will take my chances with the bottled garbage from the store.  But when I was scouring the cupboards for something to make for lunch, I discovered a jar of canned chicken from last fall. I immediately needed chicken salad. I pulled out the mayo and I re-read the label.  I just couldn’t do it. No, seriously, gag!  I realized that when life gives you canned chicken, you are going to have to make your own mayo.   Guess what? Second time was a charm. It was a raging success.

I made a small batch so as to not be too angry over the cost if I failed. It seems like the perfect amount to me.
Home-Whipped Mayo

 1 egg at room temp

1 Tablespoon lemon juice

¼ t mustard powder

¾ cup coconut oil (I used expeller pressed so there won’t be a coconut flavor.)

¼ cup extra virgin olive oil

2 T whey (a preservative, left over from yogurt or cheese making)

Crack the egg and add the lemon juice.  Whip together and let sit for 5 min. A friend told me that this is the secret. It worked, so she was telling the truth.  Add the mustard powder. I used an immersion blender, but I am told that a food processor or blender will also turn out lovely results. Slowly stream in the oils. It took me about 4 min to drizzle in a cup of oil. It started to get thick and creamy by the time I added half a cup. It was really hard to pour slowly after that. My patience level is not exactly a 10.  But I wasn’t taking any chances. It was actually kind of magical. After the oil is incorporated, add the whey.  It will keep in the fridge for a few months.

I can tell you that it was perfect in my chicken salad and I look forward to making potato salad very soon! Few things in the world make me feel happier than learning a new skill. No matter how small. And if at first you don't succeed, don't resort to soybean oil in a jar. Try, try again. I am still gushing over my mayo which is maybe not as disgusting as I have always thought...maybe.
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24 comments:

  1. I just made this recipe Delicious! Thanks for sharing

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  2. I don't always have fresh whey- is it ok if I use frozen whey from yogert making awhile back?

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    1. I think that is fine. Plus, you can leave the whey out if you will use up the mayo in a week. This is a small batch, so that is easy to do.

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  3. The whey in this recipe is a preservative. It can be omitted if you don't have any, but the mayo will not last as long.

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  4. Thanks for this. I just bought a very expensive jar of mayo from a health food store, and wondered how hard it would be to make myself. Sounds like it's not easy, but with your instructions and recipe, maybe I can do it.

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    1. Good luck to you Gail. And if at first you don't succeed.....

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  5. Your way works well but I find that using solely an immersion blender goes faster and has shorter clean up. I get perfect results every time. I also find that even with the health advantages of using coconut oil, that especially in summer weather the mayo will separate and turn liquid too quickly. I might use a couple tablespoons coconut oil but the rest is olive oil and an organic expeller pressed seed oil. It just holds together better out on the table.

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    1. I did use only the immersion blender. I mentioned the other ways for those who don't have one. I use coconut oil because I am not a fan of the taste of olive oil. Thanks for the warning, I will have to watch it and see. Thanks for adding your experience Annie.

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    2. I also use an organic, expeller pressed sunflower oil which has a clean taste. Another choice if you don't mind a greenish tinged mayo, is organic, expeller pressed grapeseed oil.

      Isn't the immersion blender great? I love it. I used to do the slow drizzle technique 'til I thought my arm was going to fall off. LOL!

      Now, I put the egg and oil in the immersion blender cup first (I poke the egg yolk so it breaks a little) then I pour the oil on top of that followed by a vinegar/lemon juice/water/salt mixture that I prepared before anything else. I then quickly sink the blender to the very bottom, press the button and slowly lift it up while continuing to blend and in just a few seconds I get thick, yummy mayo. The first time I did it this way I thought it was magic! Now, it's just ho hum yum.

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  6. My brother calls mayo "The Devil's Puss"--ha!
    The only mayo type thing I like is tuna salad and instead of mayo, I either use my favorite salad dressing or diced pickles with a little extra juice.

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  7. I too cringe at the ingredient list on a mayo jar. I've been to scared to make my own because I've heard it's hard and often doesn't turn out. I'm going to be brave and try this one though. You've convinced me.

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  8. I am so excited to try this! The other day we made a remoulade sauce with store bought mayo as the base and I was REALLY wanting to try to make our own mayo. Thank you so much. I will be trying this!
    ~Erin

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  9. I don't make my own cheese, but I did notice that when I buy plain yogurt at the store, it has a lot of runny, almost clear liquid on top. Is that whey? Could I use that in the mayo? Thanks for this interesting post!

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  10. I was also wondering if the clear liguid you get on plain yogurt is whey. ...and could I use this in my mayo?

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    1. Yep that is whey and would work just fine!

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    2. Thanks! CAn't wait to try this!

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  11. Never thought to make my own mayo. Who knew. Love this!

    Thanks for linking it up on my mommy solution party. I shared it over on my How to Meal Plan Facebook community.

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  12. I love this idea-so much healthier...can't wait to try it someday!

    Pinned it! Thanks for sharing this with us at One Sharendipity Place this weekend!!"

    Krys @thet2women.com

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  13. I'm like you - a big "no" on eating mayo but loving homemade ham salad that requires mayo to complete so I buy the stuff. We're almost out and I'm feeling brave enough to give this a try. Thanks so much for sharing! (visiting from Homestead Barn Hop)

    ~Taylor-Made Ranch~
    Wolfe City, Texas

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  14. I was so excited to get an immersion blender specifically for making mayo, but really disliked the flavor of the olive oil. I haven't had the courage to try again, but maybe this will prompt me. :)

    Thanks for linking up to Wellness Wednesday!

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  15. Cool! I am going to pin this. Thanks for sharing! :)

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  16. We make our potato salad with ranch dressing instead of Mayo. I've never liked the stuff either, but of course I'm allergic to eggs in large amounts so that doesn't help lol.

    Helen
    Blue Eyed Beauty Blog
    Exercise Encouragement GROUP Blog

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  17. Good Morning! I LOVE healthy, simple recipes like this. I'll try your recipe during our Real Food Challenge.
    YOU have been featured this morning at Tuesdays with a Twist!
    Hope to see you again this week.

    http://back2basichealth.blogspot.com/2013/07/tuesdays-with-twist-15.html

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  18. Man, have tried many times to make my own mayo (because we're a mayo kind of family) - but mine never whips up. I may try you're recipe. Thanks for linking up!

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