FREE FROM GLUTEN, GRAINS, DAIRY & REFINED SUGAR. PALEO-FRIENDLY & SCD
I have tried making mayonnaise at home MANY times. Honestly, I was about to give up and admit defeat because every time I tried to make it in my blender (and it’s a really fancy blender) I was left with an oily mess at the end despite adding the oil really slowly. A few weeks ago I succeeded for the first time ever to make delicious thick mayonnaise and I have been making it ever since. It’s quite addictive-both the making of it and the eating! I love it with salads, smoked salmon and on crackers. The secret to my success is using a hand whisk. I know, it’s hard to believe that after so many failed attempts with powerful blenders and electric mixers, my no-fail method is with a hand whisk and plenty of arm power! It should also be mentioned that the idea of adding the oil to the eggs slowly cannot be emphasised enough. As a rough guide, it took me ten full minutes of whisking to add the oil which is quite a long time, believe me! I can promise you this: although your arm may be ready to fall off at then end of this it will be worth it as you will have made yourself a deliciously healthy mayonnaise that will make you never again consider buying the shop-bought version.
A few tips and tricks I have learned along the way:
-The eggs must be at room temperature
-In most eggs, the salmonella bacteria exist only on the shell. Eggs should be scalded in boiling water for five seconds before use.
-Make sure all your utensils and the jar you are going to store the mayonnaise in are crystal clean and have been sterilised in a dishwasher. As this mayonnaise has no preservatives, it should be eaten within a maximum of 5 days.
-You can try this recipe with avocado oil which is a really healthy oil to use. I have often tried it and it tastes great also but as avocado oil is super expensive in Ireland I have made this with extra virgin olive oil instead. Some people find that extra virgin olive oil is too strong tasting in mayonnaise. Personally I love it but if you do find the taste too strong, you could substitute avocado oil.
-It goes without saying that only fresh free range eggs should be used to make this.