VIDEO: Mayo Making for Dummies

I've had lots of failed batches of homemade mayonnaise.  However, I think I've finally cracked the code.  A friend of mine told me her secret: there's a hole in the top of a Cuisinart just for mayo making.  Genius.  This tiny little hole regulates the flow of oil.  Many batches of mayo have been ruined because I have not been patient enough to pour slowly.

If you have one of these machines, you really ought to try making mayonnaise.  It's so easy.

My ingredients:
2 pastured egg yolks (not sure I would do this with grocery store eggs)
~1 generous teaspoon mustard
1.5 Tablespoon apple cider vinegar, preferably raw
1 Tablespoon whey*
pinch of salt - to taste
dash of garlic powder
slowly add ~1 cup oil*

If you use whey* for lacto-fermentation let your final product sit unrefrigerated for 7 hours to incubate before refrigerating.
*Oil - I used 3 kinds of oil for a couple of reasons. I wanted to use a quality cold pressed extra virgin olive oil for the good omega-3s but didn't want my mayo to taste like olive oil. So I also used safflower and grapeseed oils, which are milder tasting but not as good for me.

I will be so bold to say that even if you use canola oil, homemade mayonnaise is so much better for you than the store-bought counterpart because you can use pastured egg yolks as well as lacto-fermenting it to boost the nutrition level.

*Whey - people often ask, "Where do I buy the whey?"  Well, you don't buy it separately at the grocery store.  You can buy a quality yogurt and drip it out - Lisa explains in this post how she does it.  For the above batch of mayonnaise, I used whey from a jar of lacto-fermented banana peppers = delicious.

It should be noted that you do not have to use whey to make mayonnaise.  However, if you decide to use it - it will boost the nutritional value exponentially, as well as extend the refrigerator life.  Without using whey, the mayo will last about a week in the fridge.  If you use whey it will last much longer.  I can't say how much longer because I make small batches and use it up before it goes bad.

If you're a Miracle Whip lover {I'm cringing here, I think that stuff is gross!} just add some sugar to the initial whip.

Click here to view the video if you're reading this in an email.

See also this post by GNOFLINS on lacto-fermenting mayonnaise.

-Julie