29 June 2011

Don't buy it

oil_for_mayonnaise.jpg

I was so excited last fall when I realized that I could make mayonnaise instead of buying it.

Regular Hellmann's is decentish with ingredients, but uses soybean oil, which doesn't exactly delight me. Hellmann's with canola oil (slightly better than soybean, but not stellar) has a bunch of additives that don't seem necessary. And for a "pure" mayonnaise I'd be paying through the nose.

Solution? Make it myself. No sugar, no soybeans, and nothing you won't find on the grocery store shelves. It tastes great!

Use either fresh free-range eggs or pasteurized eggs for this, since they stay uncooked. I wouldn't try it with factory-farmed eggs.

Mayonnaise
(original from Favorite Food at Home)

1 large egg
2 large egg yolks
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup "light-tasting" olive oil*

1) Blend whole egg, yolks, vinegar, mustard, and salt for 30 seconds, until thoroughly combined.
2) With the blender still on high speed, pour in the oil in a very slow, steady stream. I use a funnel to guide the stream of oil: my blender has a small hole in the lid, and I set the funnel on there. The mixture will emulsify into a thick, pale yellow mayonnaise. Whisk in the last drops of oil that might not emulsify, and refrigerate immediately.
3) If your mayo doesn't emulsify, pour the liquidy mixture into a glass measuring cup. Blend up another egg and pour in the "flopped" mayonnaise like you did with the oil last time. This should work. (I have never had it flop though.)

*More processed than extra virgin, but still much better than canola or any other industrial oil.

{image credit: bour3 on Flickr}

8 comments:

  1. I haven't done much research on it, but I heard that sunflower oil is at least ok...better than canola, I think. :) So I use that in mayo, since we don't like the olive oil in it either!

    --Courtney

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  2. I'll look it up and try it. :)

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  3. I've used the light olive oil and it's fine!

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  4. what about using coconut oil? I bet that'd be yummy :)

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  5. I've used light olive oil and it's great. Some other options: avocado, macadamia, walnut. Also, a combo of sesame, coconut and EVOO works pretty good, too.

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  6. Yeah, I use sunflower (or sometimes safflower) oil in mine as well. They are still high in Omega 6's, but they are better than some. I avoid soybean and canola oil like the plague because they are almost all genetically modified (unless they are organic of course).
    The tip for "fixing a fail" really does work too. My mom had given me that tip a while ago if my mayo "curdled" as she put it while I was whipping it up. I never understood how that could happen and what it would look like until one day a couple months ago when I was whipping mine up and it was definitely not looking normal and thickening. I decided that must be curdling and tried her fix and it worked like a charm! You can also add whey to it and let it sit on the counter for several hours before chilling and it will last much longer.

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  7. Sounds like I need to find sunflower oil! :)

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  8. I can usually only find sunflower oil at Millers. I haven't been able to find it in most major grocery stores.

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