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Mayonnaise Tutorial

August 18, 2008

I always use the mayonnaise recipe from Nourishing Traditions and we really enjoy it a lot. I haven’t bought mayo or Miracle Whip for more than a year since I started making it myself.

1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon Dijon-type mustard
1 1/2 tablespoons lemon juice
1 tablespoon whey, optional (will make your mayo keep longer and add good bacteria to your diet)
3/4 – 1 cup extra virgin olive oil or expeller-pressed sunflower oil or a combination (I use half sunflower and half olive oil)
generous pinch sea salt

In your food processor, combine egg, egg yolk, mustard, salt, lemon juice and optional whey. Process for about 30 seconds, or for me, as long as it takes to measure out the oils.

Pour the oils into your dripper compartment so that it slowly goes into the food processor to allow it to emulsify. Taste and adjust seasonings if necessary.

Blend for several more minutes until it is creamy and thicker. Pour into a jar and refrigerate immediately if you haven’t used whey; let it sit in the jar (covered) on the counter for about seven hours if you have used whey.

Mayo that doesn’t have whey will last about two weeks. May with whey will last several months and will thicken up as it sits.

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2 Comments leave one →
  1. Sarah permalink
    August 20, 2008 11:48 am

    Thank you for posting this recipe. I’m going to try it. I can get whey at a natural foods store, right?

  2. Lisa permalink
    August 20, 2008 3:12 pm

    Sarah-I’ve never seen fresh whey at a natural foods store (only powdered), but this is what you can do to get it. Take about a 3/4 to 1 cup of live yogurt (it can be purchased, it doesn’t have to be homemade as long as it contains live cultures) and put it into a colander lined with cheese cloth. Let it sit for about an hour. Catch the liquid that strains out. That clear liquid is whey. It will likely have a slightly yellow tint, but will be mostly clear. Then you can use the drier yogurt as yogurt cheese or in a greek Tzatziki sauce!

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