Homemade mayo!? But I’m a Hellman’s Girl!
Day 4 of the BuoyantWhole30 and I’ve learned a LOT. To truly eat real food, unfortunately you have to make a lot of it. Hence, the homemade mayonnaise.
There’s something refreshing and rewarding through being reminded of the simple ingredients that go into the soul of some foods we take for granted. And then making those foods the “old fashion” way
(ok, ok I used a food processor).
Taking a step back and examining some of the foods we use on a daily basis gives you a whole new look at the ordinary.
Making homemade mayo with simple ingredients isn’t time consuming, but it does take time, as it should. Will I make it after these 30 days? Maybe, maybe not. Either way, the experience and subtle reminder to remember the little things, is worth the time.
Description: “Looks” just like Hellman’s, and tastes very similar with a slightly saltier and flavor forward tone.
Homemade Mayonnaise
Adapted from Cooking God’s Way
Serves: 2 cups
- 1 egg yolk (farm fresh is best, at room temperature)
- 1 whole egg (farm fresh is best, at room temperature)
- 1 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1½ teaspoons unrefined sea salt
- 1 tablespoon apple juice
- pinch paprika
- 1 cup extra-virgin olive oil, 1/4 cup sunflower oil, 1/4 cup coconut oil
- Add the egg yolk, whole egg, lemon juice, apple cider vinegar, sea salt and paprika. Pulse a few times to incorporate.
- Turn on the processor and begin adding oil drop by drop while the machine is running. (It is very important to add the oil very slowly in the beginning in order to create an emulsion.) Once and emulsion is formed, you may continue adding oil in a slow steady stream; continuing until all of the oil is incorporated. Taste and adjust seasonings as desired.
- Transfer mayonnaise to a glass jar and store in the refrigerator for up to 1 week.
“I am beginning to learn that it is the sweet, simple things in life which are the real ones after all. “
— Laura Ingalls Wilder
BuoybyB.
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Buoy. 