If you are squeamish about eating raw eggs homemade mayonnaise may not be for you. I, like most people, have spent years not eating things with raw eggs. Not licking the beaters after making chocolate chip cookies was probably the hardest raw-egg situation to pass up. I used to take the beaters straight from the mixer and dump them in the sink so I wouldn’t be tempted. With the outbreaks of salmonella in pistachios, peanut butter, cilantro and spinach, I began to rethink the whole raw-egg scare. The devil you know is better than the devil you don’t know.
I only use raw eggs we buy fresh from a local farmer. You can also buy pasteurized eggs, but where’s the fun in that.
Homemade mayonnaise will keep for about a week refrigerated. According to Sally Fallon in Nourishing Traditions, you can extend the shelf life by adding tablespoon of whey. After adding the whey, you then leave the mayo out on the counter overnight to activate the good bacteria. This will increase the shelf life by a couple of months.
Yes, Mom, I made something with raw eggs, left it out on the counter overnight and then ate it.
Making mayo is a bit tedious. To have the emulsion work, you have to add the oil very, very slowly, but it is worth the effort!
Here’s the recipe:
You can use a regular blender, mixer or a whisk but I’ve had the best results using an immersion blender.
2 egg yolks, room temperature
1 tablespoon lemon juice, freshly squeezed
1 tablespoon of fresh whey (optional)
1/4 -1/2 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon black pepper
1 1/2 cups sunflower oil or mild olive oil
-Place two egg yolks, lemon juice, whey, salt, mustard, pepper in a narrow container (just big enough the fix the immersion blender) and blend well with an immersion blender.
-Slowly add the oil. With an immersion blender, you can add the oil fairly quickly. Otherwise, add the oil drop by drop.
-Mix until it starts to thicken and looks like mayonnaise. Taste and adjust seasoning.
-Transfer the mayo to a jar with a lid. If you’ve added whey, leave the jar on the counter overnight (7-8 hours) then refrigerate. If you did not add whey, keep refrigerated.
If you want to be fancy, add garlic and call it aioli. Ymmmm.