We’ll return to the Healing the Gut series on Wednesday.
By request on the Traditional Foods on a Budget Facebook Page, here’s my mayo recipe. You’ll note that it isn’t lacto-fermented. Why? Because I can find no precedent for lacto-fermented mayo in anything I have ever read about traditional foods. There’s tons of evidence and recipes for vegetables and drinks being lacto-fermented, but I can’t find anything on mayo. And since we go through mayo very fast and consume a lot of fermented foods, I don’t feel the need to do the additional steps here. I whip out my mayo in ten minutes, pop it in the fridge and am done with it.
Yes, I am a heretic. A Philistine. And I’m ok with that. 😉
This mayo has more egg yolk than the average recipe. It makes for a richer mayo. Make sure you don’t use all coconut oil to make this mayo, or it will completely solidify in the fridge and turn out with a funny consistency you won’t like once it reaches room temp again.
Mayonnaise
Hands-on: 10 minutes
Hands-off: none
1 egg yolk from local, truly free-range and pastured hens in good health
1 tsp apple cider vinegar
1 tsp lemon juice
1/4 tsp dry mustard powder
¼ tsp salt
½ cup of a mix of sesame, coconut and olive oils
In a small bowl, combine the yolk, vinegar, lemon juice, dry mustard and salt. Placing a piece of rubber shelf liner under your bowl will help keep the bowl stable while you work. Place a few drops of the oil into the bowl and whisk until combined. Continue adding drops or a small, steady stream while whisking hard until you have added the entire ½ cup of oil. Move to the refrigerator and chill.
If you have an immersion blender, place the egg yolk, vinegar, lemon juice, mustard and salt in the bottom of a 2-cup mason jar with a wide mouth (make sure your blender fits in first!). Buzz once to combine. Add in a few drops of the oil and buzz to combine until an emulsion forms, 2 or 3 seconds. Pour the remainder of the oil into the jar, then turn on the blender and move it up and down in the jar until the rest of the oil is emulsified. It should take less than 30 seconds for all of the oil to be incorporated. Chill until cold.
You Tube has a video of someone making mayo with an immersion blender, if you’d like to watch. It’s quick and easy and is my preferred method, by far. Another video shows you how to make mayo in a food processor, but I haven’t tried it yet. Ad use traditional oils instead of the canola he recommends. 😉
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I’ve been making our mayo for over a year now and I use the recipe out of Nourishing Tradidions. I prefer the taste of sunflower oil. The addition of whey, and 7 hours for fermentation, gives the mayo a thicker consistency. Does the coconut oil provide that thickness in your recipe?
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Sunflower is a high omega-6 oil. The extra yolk and the coconut oil provides the thickness.
You might want to alter the recipe to use lemon juice – vinegar fights with the lipase in fermenting the mayo…..it doesn’t keep as well unless you ferment it for several hours in a closed-air jar (I use the pickl-it).
From the pickl-it site: Do not use vinegar in mayo, as vinegar sterilizes your food, neutralizing beneficial enzymes and lactic acid bacteria
http://www.pickl-it.com/blog/650/lipase-rich-mayonnaise/
Lisa, as I stated above, I do not ferment my mayo. The owner of Pickl-it, Kathleen, states that she finds no historical references pre-French invention of mayo in the 1700s to fermented mayo so I don’t consider it necessary for a TF lifestyle. We consume many other fermented foods daily, so I don’t worry with the extra steps. Mayo never lasts long enough to worry about storage in my house. It’s gone in 3-4 days.
Hi Kerry,
Seems like it is just as easy to use lemon juice and than you maintain the enzymes in the mayo even if you do not ferment it.
Of course – either recipe is a huge improvement over the store bought stuff and much tastier too!
Lipase is really important – here’s some info that Kathleen researched and posted on her site:
Lipase + Vinegar
Bicarbonate secreted by the pancreas neutralizes acid and protects digestive enzymes. Digestive Enzymes
I do not use apple cider vinegar (ACV) as it may neutralize raw-egg lipase, which then interferes with the lipid-lipase-water interface when breaking down fats. In a nutrient-dense, whole-food diet where there is a good supply of steady lipid-rich foods throughout the day, this may not be a concern, but for those transitioning from a dead-nutrient standard-American diet, every bit of lipase counts.
Fats (or) Oils + Water —lipase—> Fatty acids + Glycerol
Use heat or vinegar-acid, and you’ll remove lipase from the above equation, resulting in an ineffective, indigestible fat, without benefit of freed fatty acids.
Health Benefits of Whole-Food Lipase
Hydrolizes lipids (breaks down fats) into fatty acids and glycerol
Aids in weight loss
Reduces gallstone development and size of gallstones
Increases cell permeability for nutrients to enter, wastes to exist
Reduces unhealthy fat buildup in bloodstream
Lipase deficiency is highest when diet contains no more than 20 grams fat each day
Reduce/eliminate fat intolerance – inabilty to digest dietary fats
Stabilize cholesterol and blood pressure
Reduce varicose veins
Improve fat-soluble vitamins such as A, D and E
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I am going to try the food processor method.
My regular mayo recipe failed AGAIN today. I fought my blender, and my blender won. It’s now in the garbage LOL.
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I tried the fermented mayo once, but we didn’t like it. Anything you don’t actually eat is not healthy. 😉
I make mayo with a mix of 1/3 expeller-pressed coconut oil, 1/3 non-virgin olive oil and 1/3 either sesame or safflower oil.
I use expeller-pressed CO and non-virgin OO cause… I don’t like coconut or olive flavored mayo, so prefer the milder oils.
I keep sesame and safflower on hand, mostly cause hubby cannot bake with coconut oil cause he doesn’t let the cold ingredients come to room temperature first and it does no good to melt your coconut oil if you’re going to immediately stick cold eggs into it. Since he bakes rarely, we go through less than a quart of each in a year. I bake with coconut oil.
Sesame or safflower also provide just enough unsaturation to make mayo work without being hard as a rock when it comes from the fridge. That’s pretty much all I use it for.
I like the immersion blender in a jar method as it just takes seconds and making it in what you’re storing it in is handy.
My problem is this… we don’t eat much mayo. We might buy lunch meat one week and use it on half our sandwiches, then two weeks later I make egg salad, etc. We just don’t use it up.
And it goes BAD. I don’t mean “fermented” bad. I mean… the empty space in the jar becomes full of fuzz. Really, kinda awful. No idea what causes this as it’s never happened with storebought mayo no matter how ancient it got.
Since we are raising our own hens for eggs and seem to always have three or four dozen in the fridge and we rarely use mayonnaise, I was interested when you posted this recipe. Anything that lets me use something I have on hand – especially something that is healthier for us than the store-bought equivalent – is welcome here.
You mentioned that it uses extra egg yolk but I see only one egg yolk in the recipe. I scanned the directions to see if more is added later but didn’t see any mention. Am I missing something?
Pamela, this recipe calls for one yolk per half cup of oil. The average recipe today calls for 1 yolk per cup of oil. So it’s got double the yolk as normal.
I’ve made mayonnaise several times now, and it often tastes horrible the next day. I’ve added a tbsp of whey, as I’ve heard that will make it last longer but it has an awful bitter taste the day after. Do you have any idea what might be happening?
Thank you!
Julie
Julie, what oils and what acids are you using?
I’m using half EVOO and half coconut oil, and lemon juice 🙂
Are you using whey?
Yes, I’ve used that before. It was fine once, but since then it seems no matter what I do, even with the whey, it tastes bitter and inedible the next day. I’m thinking it may be the mustard I’m using; it’s an organic dijon mustard that I usually use in viniagrettes. Hmm…maybe I’ll try it without the mustard and see if that’s it. All my other ingredients are fine and shouldn’t be causing a problem.
I use a dry mustard powder instead of prepared mustard. I’d give that a try.
I’ve noticed that when I use a lot of EVOO in my mayo, the mayo has a bitterness. If I use just 1/4 EVOO and 3/4 of the other oils, it tastes much better without the bitterness.
Thank you, Michelle; I think that may be the problem. I’ll try it with a mix of different oils, and not too much olive. I appreciate your help!
Julie