Thursday, March 18, 2010

~ Homemade Mayonnaise ~

The is nothing better than homemade mayo, once you have had it, the stuff in the jar just doesn't cut it. Homemade mayo is also much more cost effective and healthier. This recipe comes from Laurel's Kitchen and makes 1 1/4 cup

1 pasture raised egg
1/2 tsp sea salt
1/2 tsp organic mustard powder
2 tbsp of raw organic apple cider vinegar
1 cup organic sunflower oil

Place egg, salt, mustard powder, apple cider vinegar, and 1/4 cup of oil in blender. Blend on low speed, uncovered and steadily pour the remaining oil in. That's it, simple as can be. If it curdles, remove mayo from blender, add another egg and slowly pour the mayo back into the blender.

Once you get the basic recipe down, try adding fresh herbs and some garlic to it, tuna salad will never be the same with Homemade Herb Mayo. You can also use it in any homemade dressing recipe to get a creamy texture. I am also working on a couple of dressing recipes for those soon to be summer salads, so stay tuned.

*For those of you worried about using raw eggs, please read this article before you dismiss the idea of eating raw eggs.


  1. I'm fascinated - and scared - all at the same time ;) I LURVE mayo (Hellman's) - how does it compare? And how long will it last?

    ~Dionna @ Code Name: Mama

  2. I haven't had Hellman's for so long, it definitely depends on what brand of apple cider vinegar you use, I use Bragg's which is a raw apple cider vinegar so is has some twang to it, but after awhile your taste buds get used to it and when you go back to regular mayo it tastes funny.
    The recipe only makes 1 1/4 cups so we use it pretty fast but the most I keep it is two weeks and that's if my eggs are fresh b/c they are raw. If you are using pasteurized eggs, it would last two weeks without a problem:)