Homemade Olive Oil Mayonnaise
Summer is the time of year I like to use mayonnaise for cooling lunch time or evening meals. Mayonnaise is an ingredient in making traditional versions of egg salad, on BLTs and other sandwiches, in tuna salad, for making deviled eggs, and in the creation of macaroni or potato salads.
I have looked for a high quality, commercial mayonnaise but they all contain varying amounts of vegetable oils that the study of functional medicine and functional nutrition advises steering clear of: canola, soy, sunflower, etc. Commercially available ‘olive oil’ mayonnaises, on closer inspection, actually contain very little olive oil. Ingredients are listed in the order of highest to lowest percentage in the product. Olive oil mayonnaises have the olive oil ingredient listed closer to last on the list.
The problems with many vegetable oils:
- Most vegetable oils are chemically extracted leaving contamination of the harsh chemicals used to extract the oil from the ‘vegetable’ in the oil.
- Agricultural chemical contamination if not grown organically.
- Canola and soy are GMO crops. Genetic modification is a deep dive into the impacts on human and environmental health. Most corporate made packaged food and restaurant prepared foods are loaded with these GMO vegetable oils contributing to inflammatory issues.
- Vegetable oils are higher in omega 6 fatty acids which contribute to inflammation in the body and the symptoms of inflammatory diseases (having a higher percentage of omega 3 fatty acids in the diet is a functional nutrition recommendation for lowering inflammation.)
Making mayonnaise out of local, free-range eggs and organic olive oil affords us empowerment over cell nourishing food choices.
Making mayonnaise is an easy process. But I highly recommend following the recipe exactly. The order of the making process is of utmost importance. In the spirit of getting things done faster, I have tried throwing all ingredients into the blender together and just blending. Let’s just say that was a huge mistake. I made a messy jar of watery oil, oily water? Let’s just say it was an expensive, organic, olive oil mess.
Following the steps, exactly and in order, does take a little more time. However, the end result of an emulsified mayonnaise is worth the extra few minutes of effort. Also, do not forget the boiling hot water step. Again, the results without this step will not be a congealed mayonnaise. Ask me how I know.
- 1 tsp. dry powdered mustard
- 1 tsp. unrefined sea salt
- 2 egg yolks, local – organic – free range for cell nourishment
- 1 TBSP. boiling water
- 1 cup organic olive oil
- 1 TBSP. organic lemon juice
- 1 TBSP. organic – raw apple cider vinegar
Gather all of your ingredients so they are ready to use as you need them.
Once you start making the mayo, keep the blender running on the lowest setting, until you have added everything and your olive oil mayonnaise is finished.
- Blend salt and mustard together in a bowl.
- Put egg yolks in blender and whip at low speed.
- Blend in the dry salt and mustard mix.
- Continue blending while gradually adding the boiling water.
- Add the olive oil 1 TBSP at a time until you have used up 1/2 the cup, then slowly drizzle the rest of your cup of olive oil into the blender.
- Add lemon juice gradually.
- Finally, add the vinegar gradually while continuing to blend.
- Stop when the vinegar is blended in.
There is a point during blending when you notice the emulsification happening.
You will have approximately 1 3/4 cups of homemade, delicious, and cell nourishing mayonnaise.
Refrigerate. Keeps about 2 – 3 weeks.
Enjoy it as this olive oil mayonnaise is far healthier, better tasting, and non-GMO.
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Information is from my wisdom, research, training, and experience in western medicine and holistic modalities. My views are not necessarily the views of the Potsdam Food Co-op. When we make choices about our health, use other’s advice, and make choices based upon that advice; we are taking our health into our own hands. Our choices, and any actions that result from said choices, are our own responsibility. Using herbs wisely, as food and medicine, requires hands on learning and working with a trained herbalist while your own knowledge is being created. Yes, this is my disclaimer. –Paula Youmell, RN