In preparation of our Labor Day festivities, I am making a double batch of Mayonnaise. Homemade mayonnaise is healthful and it is not only because it doesn’t have the nasty GMO ingredients or high levels of omega-6. It has wonderful enzymes that help digest the food it is eaten with. It doesn’t have the some consistency of store bought mayo but we love it just the same. My hubs and I are on the GAPS diet and we feel like we’ve eaten well and don’t want to ruin it by not taking the 10 minutes it takes to make it from scratch. It is super easy. I swear companies have done a good job making it seem hard to make condiments that cost sometimes only cost a fraction of the cost and the taste is beyond delish.
VERY IMPORTANT- All the ingredients need to be room temperature. The ingredients won’t incorporate together properly if they are different temperatures.
Here is my recipe: adapted from Nourishing Traditions by Sally Fallon.
Mrs. Porter’s Kitchen Mayonnaise
2 Egg Yolks
1 Teaspoon Dried Mustard
2 Tablespoons Lemon Juice
2 Tablespoons Whey (from kefir or homemade yogurt)
1 Teaspoon of Salt
1 ½ Cup Expeller-expressed Sunflower Oil
Put all the ingredients into a Bosch, except the oil. Whip until all the ingredients all blended together on level 2. Slowly, I mean slowly, add in the oil. I use a condiment bottle. You can use whatever you have on hand as long as you can get a slow steady stream coming down into the mixing bowl. While it remains on level 2, add the oil in. Keep mixing until the mayo has thickened. Pour into a sterile glass jar with the lid on and leave it on the counter for 7 hours. Put it in the fridge after the seven hours is up.