Homemade Mayonnaise

If you are squeamish about eating raw eggs homemade mayonnaise may not be for you. I, like most people, have spent years not eating things with raw eggs. Not licking the beaters after making chocolate chip cookies was probably the hardest raw-egg situation to pass up. I used to take the beaters straight from the mixer and dump them in the sink so I wouldn’t be tempted. With the outbreaks of salmonella in pistachios, peanut butter, cilantro and spinach, I began to rethink the whole raw-egg scare. The devil you know is better than the devil you don’t know.

Besides, cage free chickens are less likely to carry disease. You can also buy pasteurized eggs, but where’s the fun in that.

Homemade mayonnaise will keep for about a week refrigerated, unless you add whey. Sally Fallon’s recipe in Nourishing Traditions calls for a tablespoon of whey. After adding the whey, you then leave the mayo out on the counter overnight to activate the good bacteria, which will increase the shelf life for several months.

Yes, Mom, I made something with raw eggs, left it out overnight and then ate it.

Making mayo is a bit tedious. To have the emulsion work, you have to add the oil very, very slowly, but it is worth the effort!

Here’s the recipe I adapted mainly from Just Hungry blog
(a great blog and detailed recipe with how-to photos, take a look).

2 egg yolks
1 tablespoon whey
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon salt

1 1/2 cups vegetable oil or olive oil

1 tablespoon of whey
-Place two egg yolks, lemon juice, whey, salt and beat well with stand mixer or electric hand mixer.
-Slowly, drop by drop, add the oil.
-After you’ve added about 1/3 of the oil, you may start to add the oil faster.
-Mix until it starts to thicken and looks like mayonnaise.
-Transfer the mayo to a jar with a lid. If you’ve added whey, leave on the counter overnight (7-8 hours) then refrigerate. If you did not add whey, keep refrigerated.

If you want to be fancy, add garlic and call it aioli. Ymmmm.

Mayonnaise on Foodista

10 Responses to “Homemade Mayonnaise”

  1. Susan says:

    Thanks, looks very good!

  2. Sydney says:

    I’m squeezing my eyes shut, clamping my hands over my ears, and singing lalalalalalalala in order to obliterate this blog entry from my mind. Which isn’t to say that I don’t think you’re the cleverest girl on earth.

  3. Bobbie says:

    I don’t care how well you know your farmer or the chicken who laid your egg — salmonella is a naturally occurring bacteria (it’s organic!). It is carried by flies and rodents. Once upon a time, it only affected horses and rabbits but made a species jump to chickens. You can’t tell if a hen has it by looking at her. Does your farmer perform stool samples on his hens?

    A pasteurized shell egg is the only way to be sure your egg is safe. It’s a warm water process (organic!) and doesn’t harm the egg in any way — no, not even nutritionally as some would have you believe.

    Unfortunately they are not available everywhere. So sad.

  4. Bobbie says:

    Safeway had a recall on organic eggs due to salmonella about a month ago. The egg industry did a pretty good job of keeping it quiet.

    A week later, Kroger recalled mayo due to a problem with the eggs that were in it.

  5. Oh my, I just love homemade mayo! And that link just made me want to make one right now! Hope you wont mind but I’d love to direct Foodista readers to your site, just add this little widget here and you’re all set to go 🙂 Happy Easter!

  6. çe?me otel says:

    An Hour In the Kitchen » Blog Archive » Homemade Mayonnaise great article thank you.

  7. check up says:

    thank you very much. usefull article

  8. christine says:

    Hello! I found this blog in Foodista and followed it here. This is a lovely blog and awesome Home Made Mayonaise recipe. Reminds me of mom’s recipe and it was superb, I bet yours is excellent too! By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

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