Sunday, August 30, 2009

Delicious Homemade Mayonnaise

The difference between mayonnaise and some of the popular commercial spreads is actually frightening. For example, lets take a look at the ingredients in Miracle Whip; water, soybean oil, sugar, vinegar, food starch-modified, salt, cellulose gel, microcrystalline cellulose, mustard flour, egg white, artificial color, sodium caseinate, xanthan gum, cellulose gum, spice, paprika, natural flavor, betacarotene (color).  Yuk!  Now, here is a simple mayonnaise recipe; eggs, lemon juice, paprika, salt, and oil.  It's that simple (and I can pronounce all of the ingredients!)  Of course, when making homemade mayonnaise, it is important to choose the right oil. There has been an ever-expanding choice of oils at most local grocery stores over the past few years. Not long ago, our options were limited to corn, canola, safflower and maybe olive oil. But now choices include walnut, almond, coconut, grape seed and other types of oil as well (like fragrant truffle oil.)

A combination of olive oil and coconut oil is the perfect balance to providing a high quality and nutritious mayonnaise. Wow, mayonnaise can actually be healthy for you! This recipe is a good balance of coconut oil and olive oil in flavor. Yummy! The coconut oil adds just a tad of sweetness to it, without overpowering the olive oil.

1 whole egg (fresh, free range eggs from the farm are preferred)
2 egg yolks
1 T Dijon mustard
1 T fresh lemon juice
1/2 t sea salt
1/4 t white pepper
1/3 cup extra virgin coconut oil (melted)
2/3 cup extra virgin olive oil (preferably organic)

Combine the eggs, mustard, lemon juice, salt and white pepper in a blender or food processor. With the blender or food processor running on a low speed, start adding oils very slowly. Start out with drops and then work up to about a 1/16 inch stream. It takes a good 5 minutes to accomplish this, but the end result is well worth it! Continue blending until all the oil is incorporated; yields about 1 ½ cups. Place in refrigerator to thicken and store in an airtight container for up to two weeks.

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