Not the most glamourous picture, I admit. But it was my first batch, and I was proud.
I can’t believe I’ve never made mayo before.
Eggs from the garden, organic olive and canola oil, organic mustard, lemon juice and some sea salt. Nothing freaky-deaky. Barely more than two seconds in a mason jar with the immersion blender and La-DEE-Da. Mayo. Magic.
No matter that Hellman’s says they’re on a campaign for “Real Food”, I’m not buying it. Canola and soy are two common oils used by Hellman’s, and they’re also the two most common GMO crops out there. It’s not organic and it doesn’t bear a “GMO Free” label, so it’s time to go Hellman’s. Buh-bye.
Homemade mayo may seem a bit over the top to some, but to me, it’s one small and steady step towards food-freedom. A palaver? Maybe. Maybe the seeds of revolution spread between slices of bread. You choose.
Homemade Mayo Recipe
- 1 egg yolk – fresh, pastured, organic
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 cup organic olive oil
- 1/2 cup organic canola oil
- sea salt to taste
- Pour everything into a mason jar.
- Let it settle briefly.
- Put your immersion blender in the bottom of the jar and whir.
- As you see the mayo start to form, slowly move the blender up and down. It will be super thick and should take not much more than 30 seconds.
Yield : Just over one cup. Keep refrigerated. It will keep for about a week.
Feel free to use different oils. I personally like the rich flavour of olive oil but you might not. You can also use vinegar instead of lemon juice. Have fun, experiment. Add pureed chipotle peppers, garlic, herbs, whatever floats your boat.