by Tammy Taylor
It’s an age-old question: Miracle Whip or mayonnaise? I never really cared for either one but RancherMan loves real mayo. And of course when I make my homemade smoked ham salad from the wild hogs he hunts it requires mayonnaise as a binder, so reluctantly I purchase those expensive plastic jars. Have I mentioned lately how much I HATE PLASTIC? LOL.
But the same question rambled through my head that always does in these circumstances: “I wonder if I can make that?” Turns out not only can you make it quickly & easily, but very cheaply as well – with NO ARTIFICIAL PRESERVATIVES! Yep, this one’s a keeper and it satisfies both my environmental drive as well as RancherMan’s palate. Check it out!
I’ve read that homemade mayonnaise lasts only a few days before it goes off. But Janine over at My Lamp Is Full informed her readers that you could add just a little bit of whey as a natural preservative. I make my own homemade yogurt so whey is never in short supply – I decided to give it a go. I used Janine’s recipe as a base but of course I always amend recipes to suit our tastes. RancherMan and I love garlic so I opted to try for garlic-flavored mayo – it was delicious!
Making The Mayonnaise
Here’s what I did: I cracked the egg and added the lemon juice and stirred it all in. Then I let the mixture sit about 5-10 minutes to become room temperature. (I think maybe the ingredients being room temp is some sort of secret to successfully making mayo)
Then I sprinkled in a bit of salt and the mustard powder. I dropped in the pressed clove of garlic and started the immersion blender. I had already combined my oils – opting for part olive oil and part vegetable oil. (I previously tried 100% olive oil but it was a bit too strongly flavored for us. Maybe melted coconut oil in the future?)
Important Step In Emulsification
With the immersion blender going I slowly poured my oil into the mix in a very thin stream. This is important! You want your oils and the egg mixture to emulsify so you have to pour it in ‘glacier slow’! Pouring the oil in too quickly will fail to properly emulsify. Pouring in the oil took about 3.5 – 4 minutes to add in such a slow stream but it worked like a charm and the ingredients emulsified beautifully. Actually emulsification took place before I finished drizzling in the oil but I continued blending until all the oil was added. Lastly I stirred in two tablespoons of whey and it turned out great.
Want the recipe? Why certainly – here ya go!
Homemade Garlic-Flavored Mayo
- 1 large Egg (at room temperature)
- 1 teaspoon lemon juice (at room temperature)
- 1/2 teaspoon salt
- 1 clove garlic, pressed
- ¼ teaspoon mustard powder
- ¼ cup vegetable oil or other lightly-flavored oil Maybe melted coconut oil?
- ¼ cup extra virgin olive oil
- 2 Tablespoons whey from yogurt
Crack the egg into a wide-mouth canning jar and add the lemon juice. Whip together and let sit until it gets close to room temperature - about 5-10 minutes.
Add the salt, pressed garlic & mustard powder. With an immersion blender at the bottom of the jar start blending, then in a VERY THIN STREAM and very slowly pour in the oils. The ingredients will emulsify about halfway through but keep pouring slowly until all oil is incorporated. This should take about 3-4 minutes total. Finally add in the whey and blend together. Store in the refrigerator.
We go through our mayo pretty quickly so I don't really know how long it will keep, I've read that it will keep several weeks but I've never had it long enough to test that. Let me know how long your mayonnaise lasts!
Other Favorite Condiments
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Homemade Mayonnaise
- Baconnaise – Bacon-Flavored Mayonnaise
- Thousand Island Salad Dressing
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Fresh Herb & Olive Oil HERB BOMBS
- Quick Garlic/Herb Sauce Using Fresh Herbs
…and MUCH more
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