Tuesday, February 28, 2012

Real Mayonnaise Can Never Come From a Store

I have never been a fan of mayonnaise, but I did spend all of my life eating some low fat or fat free version of it.  I still would only use it for potato salad or tuna and would usually opt for some oil and vinegar type of dressing.  When we adopted a traditional diet and I started reading Nourishing Traditions I found one of the main culprits in some of the health problems my family was having was soy.  I cleaned house, nothing with soy could come in the doors..and along with that my husband's jar of Hellmans.  Oh, did I mention that Andy LOVES mayonnaise....loves!  Luckily along with the demise of that white goo, I found a recipe for real mayo that is not only a spread that will make every sandwich taste worlds better, but will nourish your body.

First, you need good eggs...really good eggs.  From a farmer.  A person you look in the eye.  A person you chat with, shake hands with, a person who knows the names of your kids.  My eggs came from a man named Larry.  A sweet grandpa who one day even went out to the coop to get eggs for me.  Hand washed them, while my kids chased his chickens.  A man who hand washes every milk jar in front of a sunny window to make sure each customer big and small gets the freshest safest glass of milk.  I love this man!  I trust these eggs, I eat them raw.  And yes, real mayo contains raw eggs...per say.  Technically, in the traditional recipe for mayo and other things like key lime pie, the eggs are added to an acidic substance which "cooks" the eggs.

On top of good eggs and good oil, this mayo is lacto-fermented with whey. So you get a probiotic punch on top of a moist sandwich or perfect chicken salad.  This recipe has changed my perspective on mayo, just like when I switched from light "buttery" spread to real butter.  And well judging my the name of my blog, you can guess my opinion on butter!  You can slather this stuff up, make salad dressings, salads, whatever and never even consider ordering "light mayo" again.

Here is the recipe from Nourishing Traditions:  (I ususally do it 4-5x depending on how many eggs and oil I have, it will keep up to 2 months in the fridge)

1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon of dijon mustard
1 1/2 tablespoons of lemon juice
1 tablespoon of whey
3/4-1 cup of extra virgin olive oil or expeller-pressed sunflower oil or a combination (you need to do this part to taste, I have landed on 1/2 evoo 1/2 sunflower oil)
a generous pinch of salt

Look at the color of those yolks!
In a food processor add all of the ingredients, except the oil.  Process for 30 seconds.  Drizzle oil through top while motor is still running.  Drizzle until a thickened consistency is achieved.  (It will not be quite as thick as mayo from the store yet, but not runny either)  Taste it, add salt or lemon juice to taste (It isn't quite as bland as mayo, but trust me you will really enjoy this stuff!).  Once you are happy with the taste, jar the stuff up and let sit on the counter for 7 hours before refrigerating.  (It will thicken over this time.)  I know this sounds weird, but trust me...trust the farmer who you bought the eggs from.  Your taste buds and body will thank you for this stuff!

Love and Butter (and Mayo),

Mishelle

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6 comments:

  1. I also make homemade mayonnaise, but have not tried it with whey for lacto-fermentation. That will be something to try next time. I am not sure where extra-light olive oil ranks on the health scale, but for those who do not want the stronger taste of EVOO, I have found that the extra-light olive oil works really well for homemade mayonnaise.

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  2. The whey will extend the life of your mayo from 2 weeks to 2 months so you can make it in bulk and save yourself some time. I have adapted to the 1/2 EVOO and 1/2 Sunflower Oil, but had to do so over time. My first few batchs were more like 80/20. The most important thing about oil is how it was processed, if it is expeller pressed it is most likely safe.

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  3. Okay, I'm BRAND new to this process and your blog (found your comment on Great Homeschool Conventions and word BUTTER caught me...LOL!!). I'm trying to get my body healthy and to stop making kidney stones and the bad food is a big culprit!

    Here's my problem. I am NOT Martha Stewart!!! I have a boring mixer--not a Kitchen Aid...I have a blender, not a food processor...I have ZERO talent in the kitchen. I can follow a recipe, but I am NOT a good cook. So, can I do this? Will I just cry every time you post something knowing I SUCK at this? And then, how fast will you tire of me asking RIDICULOUSLY stupid questions? Like, where would I get whey and what kind of whey? Like, doesn't Dijon mustard have soy? Like, are those the canning jars that you have to seal? And THIS is just my first article...AH!

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  4. Okay, I'm BRAND new to this process and your blog (found your comment on Great Homeschool Conventions and word BUTTER caught me...LOL!!). I'm trying to get my body healthy and to stop making kidney stones and the bad food is a big culprit!

    Here's my problem. I am NOT Martha Stewart!!! I have a boring mixer--not a Kitchen Aid...I have a blender, not a food processor...I have ZERO talent in the kitchen. I can follow a recipe, but I am NOT a good cook. So, can I do this? Will I just cry every time you post something knowing I SUCK at this? And then, how fast will you tire of me asking RIDICULOUSLY stupid questions? Like, where would I get whey and what kind of whey? Like, doesn't Dijon mustard have soy? Like, are those the canning jars that you have to seal? And THIS is just my first article...AH!

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    Replies
    1. I'm so glad you are here! Let me see if I can answer all of your questions. No you won't need a kitchen-Aid, and a blender will work for mayo. You just need to add all of the ingredients besides the oil and then drizzle the oil in while it is spinning.
      Time in the kitchen, yields talent, so be patient with yourself. Keep your food simple for now, and then try things here and there over time.
      You can make whey by straining yogurt in a thin towel or coffee filter like this: http://www.loveandbutterblog.com/2012/04/simple-sauerkraut-and-kefir-cheese.html
      Dijon Mustard just has some white wine vinegar in it. It is great for adding tang to dressings or sandwiches. No soy...but always check the label..because the food industry loves their soy! You shouldn't find soy in my recipes except fermented soy (tamari), which i use to season Asian dishes. And yes the jars I used are canning jars, but you don't have to seal them, just close them like normal. You could also reuse any glass jars you have from other foods....
      Okay does that cover it?? Hope you hang around a while!
      If you do make the mayo, you should also try to turn some of it into ranch: http://www.loveandbutterblog.com/2012/03/one-of-my-favorite-things.html it is super yummy!
      And really, cooking is easier than you think..just take a deep breath! :)

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    2. You are awesome! I will try not to cry :) !!! Can't wait to read more!

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