{"id":501,"date":"2011-07-13T15:39:02","date_gmt":"2011-07-13T20:39:02","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=501"},"modified":"2014-07-10T09:21:43","modified_gmt":"2014-07-10T14:21:43","slug":"homemade-mayonnaise","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2011\/07\/13\/homemade-mayonnaise\/","title":{"rendered":"Homemade Mayonnaise"},"content":{"rendered":"

Since commercial jarred mayonnaise is almost always made with soy oil, and even organic brands may be made with canola oil (highly processed rapeseed oil), I have been wanting to switch to homemade for a long time.\u00a0 I had read a lot about homemade mayonnaise from Real Food bloggers, Nourishing Traditions <\/em>by Sally Fallon and Dr. Mary Enig, and other cookbooks,\u00a0and decided to try my own.\u00a0 Benefitting from others who had spent quite a lot of time experimenting with the process, I was successful right away, only one not so good batch (made with 100% unrefined olive oil–tasted too strong).\u00a0 The photo below shows the mayonnaise\u00a0just after it’s finished.\u00a0 The only ingredients not\u00a0shown\u00a0are the egg yolks–three yolks from pastured eggs, at room temperature.<\/p>\n

\"Homemade<\/a><\/p>\n

The complete recipe and important\u00a0user comments are found in blogger Kelly the Kitchen Kop’s\u00a0post about homemade mayonnaise<\/a>.\u00a0 I used an immersion blender and a pint canning jar as recommended\u00a0in one of the comments.\u00a0 Since the mayonnaise is made right in the canning jar, it can be made and stored in the same container, which really helps cleanup.\u00a0 I haven’t yet found organic refined sesame seed oil, so I used organic refined sunflower oil.\u00a0 The jar of whey on the left side of the photo\u00a0is from drained Brown Cow plain cream top yogurt.\u00a0\u00a0My whole family likes this mayonnaise.\u00a0\u00a0I really appreciate\u00a0Kelly the Kitchen Kop’s hard work of experimenting so that I could get\u00a0good\u00a0mayonnaise right away.\u00a0 She has a great Real Food blog<\/a>–take a look if you haven’t already.<\/p>\n

Here’s what I used in the mayonnaise shown:<\/p>\n

3 egg yolks, at room temperature (from local pastured chickens)
\n3\/4 tablespoon organic lemon juice
\n1\/4 teaspoon unrefined cane sugar, optional\u00a0(from Louisiana)
\n1 cup expeller pressed refined\u00a0organic sunflower oil (Spectrum)
\n3\/4 tablespoon whey (drained from Brown\u00a0Cow plain yogurt)
\n1\/2 teaspoon sea salt (Celtic Sea Salt)<\/p>\n

As recommended, I put all ingredients into the pint canning jar.\u00a0 Push the immersion blender to the bottom, blend for a count of 10 without moving the blender, then begin to move the blender up and down until emulsified, takes less than a minute, maybe only 30 seconds.\u00a0 The mayonnaise will be very thick.<\/p>\n

By the way, my family loves drained yogurt, thick Greek-style, on stews, soups, etc., so I always have a fresh jar of whey handy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Since commercial jarred mayonnaise is almost always made with soy oil, and even organic brands may be made with canola oil (highly processed rapeseed oil), I have been wanting to switch to homemade for a long time.\u00a0 I had read …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[13,18,21,23,9],"tags":[35,36,32],"class_list":["post-501","post","type-post","status-publish","format-standard","hentry","category-healthy-fats","category-organic-food","category-pastured-eggs","category-recipes","category-traditional-food","tag-healthy-fats-2","tag-pastured-eggs-2","tag-recipes-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-85","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=501"}],"version-history":[{"count":18,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/501\/revisions"}],"predecessor-version":[{"id":5817,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/501\/revisions\/5817"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=501"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}