Making Mayo

19 July 2013

Making Mayo

So I have decided that in my quest to feed my kids a little better than just buying off the shelf, that I would start scratch making things like peanut butter, mayo, BBQ sauce etc.. I have also decided that they are going to get the teenager test on weather or not it is ok or not. Hands in the air, this one got a ” I think I like it better than the one from the store.” Mayo

The good thing is, it does not have all the extra crap that goes in to the store bought, and you can make this as organic as you would like because you buy the ingredients.  One more good thing about making your own mayo, you can make it in smaller batches so although it does not last as long as store bought, you don’t end up with the mystery jar in the fridge in the middle of winter when you don’t use it as much.

mayo3(this is for one batch.)

I tend to make a double/triple batch due to 5 of us and the high volume of pasta salad that is consumed in my household. So here we go one batch,

Ingredients:2 egg yolks
2 1/2 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon granulated sugar, plus
1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
3/4 cup canola oilDirections:1. with an immersion blender a few pulses to mix the yolks

2. in a separate bowl dissolve the salt and sugar in the water, vinegar, and lemon juice.
3. put mixture in with the yolks, a few pluses with the blender until mixed.
4. I put the oil in a measuring cup with a pour spout, you could use a squeeze bottle or anything with a spout to slowly pour the oil.
5. I put a little bit of oil in to start, and continue to slowly while using the blender non stop to mix.
6. Mine turned out maybe a little ticker than store bought, and it was a little more yellow than store bought.
7. this should fill a 8oz mason jar.
mayo2(this was a double batch)
I have looked at a few different recipes online. Some say home made mayo could last months some say only weeks. I have read that you should leave it on the counter for 8 hours so the vinegar and lemon has a chance to kill any bacteria. I have done both ways and have had success both ways. I always use a egg separator and not the shell to separate the egg yolk. So that is that.
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