I love mayo. Growing up, my grandmother used mayonnaise in so many of my favorite recipes. Not just for sandwiches, but in cole slaw, egg salad, deviled eggs, the list goes on. I even like to dip my french fries in it. And I’m not French, I grew up in West Virginia! Needless to say, I go through quite a bit of mayo!
Then it happened. I decided to start caring about my health and the health of my family, I began delving into eating “real food”, reading labels, avoiding processed foods AND I learned about GM foods. Now for you new real food eaters, that’s not General Motors, it stands for Genetically Modified. So I started doing everything in my power to avoid these GM foods.
Then one day, I thought to take a peak at the back of my Kraft Real Mayo. #1 Ingredient, soybean oil. Ugh! If you don’t know already, about 90% of the soybeans grown in America are genetically modified. On top of that, soy itself has a whole other set of issues.
So, I was out to find an organic brand of mayo that could replace my old friend Kraft’s evil and delicious condiment. What did I find? None of them past the taste test. Honestly, I couldn’t even eat some of them. Not to mention that most of them were just made with organic soy, which still left me with the soy dilemma.
Well, if you want something done right, you’ve got to do it yourself, right? So I set off to find the perfect mayo recipe. First, I came across bacon mayo. Yum, right? I love bacon! Uh, no. When you put bacon grease in anything cold, it turns solid and tastes greasy. Let’s just say it wasn’t palatable. Moving on. I tried recipes using different types of oil. Most healthy oils just didn’t taste right or had a strange consistency. Coconut oil had the same issue as bacon grease plus it made the mayo taste like coconuts. Extra Virgin Olive oil had too strong of a flavor. So I finally tried light olive oil. Then I tried sunflower oil (per Sally Fallon.) The last two were the best tasting options I’ve found.
Now my only problem was figuring out the lemon issue. All the recipes I used and even the organic brands of mayo I bought, all seemed to lemony. So, I started with the Nourishing Traditions recipe by Sally Fallon. It was pretty bland and salt wasn’t the missing factor. I realized that my homemade mayonnaise never had the flavor of Kraft Real Mayo, so I checked out the ingredients on Kraft’s label to see what I was missing.
Soybean Oil, Water, Eggs, Vinegar, Contains Less Than 2% of Sugar, Salt, Egg Yolks, Natural Flavors (Contains Mustard), Lemon Juice Concentrate, Calcium Disodium Edta (to Protect Flavor), Dried Garlic, Dried Onions, Paprika.
And, this is how I came up with my current recipe. I knew I didn’t want sugar in it, or natural flavors (whatever that is!) I liked the idea of garlic and onion, but decided to replace the paprika with turmeric. I went with Sally Fallon on using whey to lacto ferment in order to protect the flavor and preserve my new mayo. But… it was still too lemony and not quite right if I took the lemon out all together. It was the best I had come up with so far though, so that was my new mayo.
Then, one glorious day, I started making my mayo and realized I was out of lemons! But…I had limes. Why not? So I threw some lime juice in there. That was it! Lime juice made it perfect.
And that’s the story behind this Marvelous Mayo!
First, in your food processor, combine the egg, egg yolk, mustard, salt, garlic powder, onion powder, turmeric, lemon juice and optional whey (without it your mayo will last a couple of weeks in the fridge, with it, a couple of months.) Put on the lid and process it for about 30 seconds.
Then, with the food processor still running, remove the small insert in the top of the lid and slowly pour in your oil. It’s recommended that you pour it in a few drops at a time or it may separate. I use this handy little olive oil decanter and have never had mine separate.
Pour it in slowly until you have the consistency that you desire. This may be 3/4 c for some, 1 cup for others.
Now, before you go scooping it out, taste it. If you desire more seasoning, now is the time to do it. Some people like a little more salt. Season to your liking, then blend it up and try it again. When you have a flavor you like, put it in a jar with an airtight lid. If you’ve added whey, you’ll need to let your mayo set out at room temperature for about 7 hours before refrigerating it so that it can ferment.
Keepin’ It Crazy!
- 1 whole egg
- 1 egg yolk
- ¾ - 1 c. light olive oil or sunflower seed oil
- 1 tsp organic yellow mustartd
- ¼ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. turmeric
- 1 TBSP lime juice (juice of one lime)
- 1 TBSP whey
- Combine egg, egg yolk, garlic powder, onion powder, salt, mustard, lime juice and optional whey in your food process for approximately 30 seconds
- While food processor is still running, slowly add your oil of choice until it reaches desired consistency
- If the taste is to your liking, transfer your mayo into an airtight glass container
- If you added whey, let your mayo sit out at room temp for at least 7 hours before refrigerating to let the whey lacto ferment your mayo.
- Without whey, your mayo will only keep in the refrigerator for about 2 weeks.