Foods, Uncategorized

Homemade Mayonnaise

homemademayonnaise

How To Make Mayonnaise with an Immersion Blender

 

Makes 1 cup

What You Need

Ingredients

2 egg yolks

1 teaspoon lemon juice or vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard (optional)

1 cup canola oil, olive oil, or any other oil

 

Equipment

Measuring cups and spoons

Immersion blender

Immersion blender cup or wide-mouth canning jar

 

Instructions

Combine the yolks, lemon juice, salt, and mustard: Combine the yolks, lemon juice, salt, and mustard in the blender cup or canning jar. Pulse with the immersion blender a few times to break up the yolks. You may need to tilt the cup so the blender blade reaches the yolks.

Add 1/2 cup of the oil a little at a time: With the immersion blender running, add the first 1/2 cup of oil a few tablespoons at a time. Make sure each addition of oil is completely blended before adding the next. The mixture should start to thicken and lighten. (Once you’ve made this a few times and have a feel for it, you can try going more quickly, or even try pouring all the oil on top of the eggs and then blending all at once — going slowly at first is just an extra level of insurance.)

Add the remaining oil in a steady stream: Once the first half cup of oil has been added, you can add the rest more quickly. Add as much of the oil as needed to reach the consistency you prefer; the more oil you add, the thicker the mayo will become. You may not need to use all the oil. If the mayo becomes too thick and you’d like to thin it out, blend water, 1 teaspoon at a time, into the mayo until you reach your desired thickness.

Store the mayonnaise: Transfer any mayo not being used immediately to a storage container (or leave it in the canning jar and seal it with a lid). Homemade mayo will keep for about 1 week in the refrigerator.

 

Please share one of your homemade mayonnaise recipes with us.

 

Health and Wellness Associates

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312-972-WELL

Foods

Homemade Mayonnaise

mayo

How to Make Your Own Mayo

Time to make your own mayonnaise! Making homemade mayo is bigger than saving a couple bucks. It takes minutes to whip up a batch and then you feel like you have bested the commercial industry as a whole. It proves that we can do for ourselves. Mayonnaise may be the simplest empowerment tool for the do-it-yourself Viking.

Making mayonnaise takes two minutes, one egg, and a cup of light oil. There is also a teaspoon of mustard, the juice of a lemon and a dash a salt

So why don’t we make our own mayonnaise? Hellmann’s came onto the market in 1912. Miracle Whip followed in 1933, ( which is the worse thing to use) replacing real mayo with a cheaper mayonnaise product in a base of water and soybean oil. They offered the shortcut. It whisked away our knowledge of how to make a simple spread and now we spend $2 a jar, more for the good stuff, with no idea how easy it is to make fresh.

Even Hellmann’s “real mayonnaise” has calcium disodium EDTA in it, a controversial preservative. Homemade mayo costs less, uses better ingredients and skips the preservatives, all in a few minutes.

Mayo Making Tips

It can be whisked and drizzled by hand, but that is a little like torture. My friend, Sarah, and I tortured ourselves, laughing, one holding up an arm to drizzle the olive oil slowly while the other was constantly whisking.  A test of endurance. Cuisinart to the rescue! Did you know there is a little hole in the bottom of the push top, special for this reason? Pour olive oil in the push top and it drizzles out the little hole into the mixing bowl.

Don’t have a Cuisinart? I have an idea, for those handmixing or using a blender. Use a plastic squirt bottle and prick a hole in the top with a nail. Add the cup of olive oil into the bottle for the recipe. Duct tape the bottle upside down, hole facing down, to the overhead cabinet so it will drip into your bowl hands-free while you whisk or blend.

Use light olive oil, usually a blend of olive oils, or vegetable oil. Extra Virgin olive oil can be too strong; I didn’t like my mayo until I lightened up on the olive oil. Don’t keep it too long. Remember that it’s a raw egg and no added preservatives

We can re-learn, we can do for ourselves. We can make our own mayonnaise.

A Recipe for Mayonnaise

Ingredients

  • 1 cup olive oil, vegetable oil or peanut oil • 1 room temperature whole egg, but you can also add an extra yolk or use two yolks. Experiment. • 1 tsp Dijon mustard • 2 to 3 tsp fresh lemon juice or white vinegar • Pinch of salt

Directions

  1. Put the egg, mustard and salt into the blender.
  2. Start the machine
  3. Drizzle 1 cup of light oil while the machine is running. (mild olive oil, vegetable oil, or peanut oil, coconut oil)
  4. After it’s all blended and emulsified, add 2 to 3 teaspoons of fresh lemon juice (or white vinegar)

Yield about one cup of mayonnaise.

Health and Wellness Associates

312-972-WELL

Foods

Candle Salad; Low Carb

candlesalad

Candle Salad

  • couple of lettuce leaves, washed and dried
  • 1 pineapple ring, from a can
  • 1 banana, peeled
  • 2 spoonfuls of cottage cheese
  • ½ teaspoon mayonnaise
  • 1 maraschino cherry

Place lettuce leaves decoratively on a small plate and set pineapple ring in the middle. Cut one end off the banana and place cut-side down in the hole of the pineapple. Spoon a mound of cottage cheese along the base of each side of the banana to help hold it upright. Carefully top the banana with small dollop of mayonnaise, which will act as glue for the cherry, and place the maraschino cherry atop. Enjoy!
This recipe is from the 1950’s.  They had such a nice name for this, and yet, I think it may work for a bachlorette party.