FINALLY! I have been meaning to give homemade mayo a try for ages. I finally made it happen today. It took me 10 minutes. Seriously. Why don’t we do this? After discovering the badness of soybean oils which are in EVERY kind of mayo on in standards grocery stores, i found a safflower mayo but it really cost me. I just made homemade stuff with olive oil, eggs, whey from yogurt, mustard, lemon juice and salt. Yup. that’s it. No, it does not by any means taste like Helleman’s, but as with everything else we’ve changed in our diets in the past months, I know I won’t even notice the difference in about 2 weeks. Want to try?
food process 1 egg plus one yolk, 1 tsp. dijon mustard, 1 1/2 T. FRESH lemon juice, 1 T. whey (the liquid poured off of plain yogurt) for about 30 seconds. Use the drizzle attachment to add 3/4 c.-1 c. olive oil. I do not have a food processor, so I made a mess trying to do with with a blender and it still worked. Season with additional salt or lemon juice to taste. Pour it into a jar, cover, leave out for 7 hours while the whey does its work. This will allow the mayo to stay fresher longer in the fridge and will supposedly thicken slowly — I will let you know how long it keeps! If you don’t use whey, it will keep in the fridge about 2 weeks according to the recipe.
PS – oh yeah, i made buttermilk biscuits as well! True to form, they were not as good as Chris’ – the real baker in the family. Oh well, they are good enough to eat with strawberries and whipped cream!
