Mayonnaise is not the easiest thing in the world to make.  However, it is a very useful ingredient to have in your house.  Before we went on the Specific Carbohydrate Diet, we used Hellman’s Real Mayonnaise.  I was raised on it, and we loved the flavor of that brand.  Since we can no longer have Hellman’s or any other prepared mayonnaise, I set out to make a close copy. 

I spent more time trying to make a good mayonnaise than any other food.  I read countless recipes and tips.  I tried a food processor, a handheld blender, a whisk.  I tried different oils.  I tried cold eggs and eggs at room temperature.  I am not going to lie; I began to think it was all in vain.  After failed attempts over and over, I considered not wasting any more money on oils, which are not the cheapest ingredients to buy. 

But what is life without mayonnaise?  It is such a versatile ingredient and I use it all the time.  Finally, I achieved victory!  I made a great tasting mayonnaise.  It tastes very similar to Hellman’s Real Mayonnaise.  Now that I know what I am doing, it is not difficult to make.  We use it plain on Sandwich Rolls.  We use it in my homemade ranch and honey-mustard dressings.  I use it in Kyla’s new favorite dish, pea salad.  Of course, deviled eggs are not the same without mayonnaise.  So I guess you could say that mayonnaise is a staple in our family. 

Lara’s Homemade Mayonnaise

2 whole eggs, at room temperature
2 egg yolks, at room temperature
2 tsp (SCD legal) Dijon mustard
2 tsp honey
1 1/2 Tbsp lemon juice
pinch of sea salt
1 1/2 cups cold-pressed sunflower oil

In a food processor, combine all the ingredients except the sunflower oil.  Blend well for less than a minute.  While the motor is running, begin drizzling the oil into the food processor.  Go as slow as possible.  It will whip up just like mayonnaise.  I keep mine refrigerated in squeeze bottles made for condiments.  This recipe gives us about a week supply of mayonnaise.

If you use free-range eggs, then your mayonnaise will be a more yellow-orange color.  If you cannot find sunflower oil, substitute with safflower oil.  You really cannot tell the difference.  By the way, olive oil makes a drab green mayonnaise and the flavor is way too strong.  I recommend saving your extra-virgin olive oil for another use in your kitchen.

Even if you are not following SCD protocol, Sally Fallon, author of Nourishing Traditions, writes that making your own mayonnaise is one way to add valuable enzymes like lipase in your diet.  Avoiding processed foods is always a better option health-wise.  I have done the ground work; now you can enjoy a great-tasting homemade mayonnaise, too.

Tags: food processor, Hellman's Real Mayonnaise, mayonnaise recipe, Nourishing Traditions, Sally Fallon, SCD, Specific Carbohydrate Diet, sunflower oil

This entry was posted on Friday, May 13th, 2011 at 5:54 am and is filed under Food Allergies, Homesteading. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.