Monday, September 09, 2013

Homemade Mayonnaise


I've been wanting to try making my own homemade mayonnaise for a long time now! The raw egg thing kind of freaks me out so I've  waited to try it until I had a good source for farm fresh eggs.

Store bought mayonnaise usually features less than healthful oils and often sugar too! So by making my own, I'm able to use good oils and make a more healthful product.

I had "make homemade mayo" on my list for this week and then I saw that Money Saving Mom is hosting a "Make It From Scratch" challenge. I don't know if I'll join in every day this week with a new project/recipe but today I will!

I had read several recipes for mayonnaise and finally decided on this one from Happy in Dole Valley.

 I don't have sunflower oil on hand so I substituted olive oil and grapeseed oil. Almost every recipe I read said to use extra light olive oil and not extra virgin as the taste will get really strong. My olive oil is labeled as a combination of refined and virgin. To be on the safe side, I combined it 50/50 with grapeseed oil. We'll see how it tastes after it sets a while!

The mayo was super easy to make. I used my food processor; you can also use a blender, immersion blender or by hand with a whisk.

First, I gathered my ingredients.


Then I put the egg and seasonings into the food processor.

After starting the processor and mixing the ingredients, I began pouring the oil in very slowly.

And lo and behold, we have mayonnaise!

We thought it tasted very good! I plan to use it in chicken salad tomorrow.

Have you tried anything new recently?  I'd love to hear about it in the comments section!

**This post is part of the Make It From Scratch week at Money Saving Mom.**


2 comments:

thehomespunheart said...

I have wanted to try this too but have feared the egg also! :) Please do a follow up about how it tastes after sitting for a while. How long does it last without preservatives in it? Just curious :) Hope you are well!

Wendi said...

Neat! I have seen it made on cooking shows but haven't been brave enough to make it myself. How long do you think it would keep?