Make your own Mayonaise

[UpNorth]

I see a lot of messages suggesting this or that brand mayo or recommending substituting with something else. Mayo, with the right ingredients, is not some evil to be avoided at all costs or something to feel guilty using.

I make my own and use organic ingredients and olive oil. It's pretty calorie dense but you don't need much. Best of all it's very easy to make.

Add to food processor:
* 1 whole egg + 2 egg yolks
* 1 tablespoon of dijon mustard (optional but gives it a nice tangy flavor)
* juice from one lemon
* black pepper and salt to taste

Start the food processor and mix up the above ingredients for 5-10 seconds. Then slowly add:
* 2 cups of olive oil

Voila! Home made mayo.

[cappuccino]

I had homemade mayo when I lived in France and haven't tried to make it myself. Quite a treat. Remember mostly eating it with asparagus.

Thanks for the recipe. A little goes a long way...

I suppose the lemon cures the raw eggs?

[UpNorth]

Truthfully the raw eggs are a risk, but its something like only 1 in 30,000 eggs have any salmonella so it's a pretty small risk. I usually buy locally farmed organic eggs as well which I hope has less of a risk than some big corporate operation. And with the mayo you're only eating a small amount.

With the right amount of work, any risk can be rationalized away [img]smile.gif[/img] .

[Kevin T.]

do you know how long this will keep for? thanks [img]smile.gif[/img]

[Alextown]

no longer than 1 week K. Excellent stuff though, homemade is the way to go.