Mayonnaise is one of those things I’ve been meaning to experiment with for some time.
Conventional mayonnaise and even some organic mayo is usually made with canola oil, which is produced from the rapeseed plant, which is a part of the mustard family. It works well as an industrial oil, not a food, and has been used in candles, soaps, lipsticks, lubricants, inks, biofuels and even insecticides. Canola oil is also geneticically modified...it’s for these two reasons that I recommend you switch to healthier oil alternatives.
You can mix the ingredients with a food processor, a blender, or an immersion blender.
The secret to successful emulsification is to pour the oil in slowly; it should take minutes, and start with only the thinnest stream.
Another trick that helps to get nice, spreadable mayonnaise is to blend it for several minutes, way longer than you might think necessary, until it's nice and thick. So, blending as you go, slowly pour up to 1/4 of the oil in with the eggs. Then stop adding oil and just blend until emulsification is obviously happening and the mixture is thick. Then add the rest of the oil. Never rush it, especially if you are just learning how.
Blend 3 eggs until creamy (use organic fresh eggs)
Ever so slowly, trickle in 2 c olive oil
Blend until soft peaks form, several minutes if needed
Add 2 cloves garlic
1 t sea salt
2 tb organic apple cider vinegar
Blend well and place in jar. Use within 3-5 days, or proceed with fermentation: Cap tightly and leave at room temp, out of direct light, for about 7 hours. This will preserve it for about 3 weeks.
Please leave your comments below and tell me how you liked this recipe!