I’ve always wanted to make my own mayonnaise but I’ve been too intimidated to try.
Finally, I decided to give it a whirl.
And, guess what, it’s way easier than I thought!
When you make your own mayonnaise you have complete control over the ingredients. No more worries about what calcium disodium EDTA and sodium benzoate are exactly. No more high fructose corn syrup surprises in there either.
My mayonnaise recipe comes from my Internal Bliss cookbook by GAPSdiet.com. It’s a really great little recipe book if you’re looking for nutritious healing recipes.
You’ll need the following ingredients.
1 farm fresh egg
1 cup extra-virgin olive oil
1 tablespoon lemon juice
salt and pepper to taste
2 tsp. dijon mustard (optional)
If you have little hens running around your backyard, you’re guaranteed to have a very farm fresh egg! Mine came from this very generous little gal of ours. Well, I don’t know if it was her’s exactly or one of her fellow coop mates but you get the idea.
If you don’t have your own backyard chickens we’ve found that some of the best eggs come from organic free-range chickens. In our little egg comparisons we’ve found that the organic free-range chickens have the most similar yolks to our own backyard chickens. Cage-free means that the chickens aren’t in a small cage but they are still in very close quarters. Free range chickens are given the most space and sunshine resulting in much healthier chickens and eggs!
As for olive oil, I love the Chaffin Orchards brand. They sell a late harvest olive oil that has a mild flavor, perfect for making mayonnaise. They operate a small family farm and I feel that they are a trust worthy source for olive oil.
A little more about their oil from their Chaffin Orchards website.
“Our Olive Oil is 100% cold pressed and Extra Virgin from our own ranch grown heirloom Mission Olives. Slow Food has listed Mission Olives on their Ark of Taste as an endangered variety in need of preserving. Mission olives are known for their complex but balanced flavor profiles. Our farm has over 200 of orchards, many of the olives are old heirloom plantings. Many olive oil producers from across the state purchase our olives to add to their own award-winning oil labels. Oil from our olives has won top honors at international Extra Virgin Olive Oil competitions under a myriad of labels including our own. When you purchase olive oil directly from our ranch, you can feel confident knowing that it is of the very highest quality; its taste and heath-giving qualities optimized by our environment-enhancing practices.”
“We harvest the majority of our olives for oil late in the season, once all the fruit has turned black. This produces a very mild buttery flavor with a bouquet of subtle floral undertones. This oil is excellent for using daily in salad dressings, marinades, sautéing, making mayonnaise, etc. Its mild flavor is also quite popular with children.”
Once you get your egg and olive oil together, it’s time to get started!
You can use a whisk or a food processor but I strongly suggest using a food processor. Unless you’re ambidextrous and have arms like Sampson, using a food processor is an absolute must.
1. Add your egg to the food processor and pulse a few times until it’s smooth.
2. While the food processor is running, pour in the olive oil very slowly. Very very very slowly. I cannot stress the slowly part enough. If you pour the olive oil in too fast, the whole thing will flop and your precious expensive ingredients will be lost.
It took me a good 20 minutes to incorporate the olive oil into the egg mixture.
Your olive oil stream should be as small and as slow as you can possibly make it.
My stream was the width of a thread. My photo isn’t very good but I was hoping you could see just how thin the stream was. As long as you go slow and take your time, it won’t flop. I had to stop every 5 minutes to give my arm a rest from pouring in the olive oil. I felt like I got a tiny taste of what it was like for Moses when he had to keep his arms up so that the Israelites would continue winning their battles. You never realize how heavy your arms are until you have to keep them up! Ha!
I was so thrilled when I saw the end result of my hard work in the form of this thick and beautiful mayonnaise!
3. Mix in the remaining ingredients.
You can also add different ingredients that aren’t listed here to make the mayonnaise taste just the way you want it to. For example, I added a little honey to sweeten it a bit since it was a little too bitter for me.
4. Store in the refrigerator for no more than 5 days.
And there you go! Healthy beautiful mayonnaise for you and your family to enjoy.
If you try making your own mayonnaise, I’d love to hear how it turned out!