Knowledge is an interesting thing. In respect to nutrition, I’ve learned quite a bit in the past few months.
The development of this knowledge simply comes from my own research. This research has made me increasingly aware of the negative impact of processed foods. These foods contain many ingredients that are impossible to pronounce (if anyone has any idea what sodium caseinate adds to a pack of chips, please let me know). One such ingredient, that actually is easily pronounced, is canola oil. For more information about it, read this article and watch the videos if you’re curious. In essence, canola goes through a chemically involved process in its production, whereas butter production is simply the churning of cream.
Canola oil is present in many packaged foods, and can almost always be found in your average jarred mayonnaise. While I was ignorant (and blissful – I adore Hellmann’s Mayonnaise) for a very long time, learning how canola oil is made totally changed my point of view. Also, you have to wonder how it is possible for a product with raw eggs to have such a long unrefrigerated shelf life. It couldn’t be easier to make your own mayonnaise that tastes rich and creamy. While it won’t last nearly as long as your Hellmann’s or Miracle Whip, it’s something you can feel a lot better about eating.
|How to Make Homemade Mayonnaise||
- 1 large egg
- 1 tsp lemon juice (fresh or bottled both work well)
- 1/4 tsp dry mustard
- 1 1/4 cups light olive oil (NOT extra virgin, the flavor will be entirely too overpowering)
- salt + pepper, to taste
- other spices to your liking
- Crack egg into blender or food processor, and add lemon juice and dry mustard. Cover with lid and let come to room temperature, at least 30 minutes, and up to two hours.
- Turn blender on (mine only has one speed, but something in the mid-range would probably work well) and let run 10-15 seconds to combine egg, lemon juice and dry mustard. While blender is running, very slowly drizzle olive oil into blender. The oil should be poured in a very thin stream. Some recipes start out adding the oil drop by drop, but I’ve found this isn’t necessary.
- Once the mixture begins to thicken and form an emulsion (you’ll hear the sound start to change), you can begin pouring the olive oil faster. You may have to stop this process to stir in the oil that hasn’t incorporated. Blend until mixture is fully incorporated.
- Season with salt and pepper to your taste. Feel free to spice up your mayo with a clove of garlic, fresh basil, or any other spices you prefer.
- Spread on sandwich bread, use as a dip for artichoke leaves, or as a base for creamy salad dressings.
Mayonnaise should keep until the expiration date of your eggs (about 2 weeks) or longer. I’ve held onto mine for 3-4 weeks and have yet to get sick.
Recipe yields about a cup and a half of mayonnaise, but can easily be doubled or tripled to accommodate your needs.
Make this mayonnaise, and I promise you’ll never buy another jar of the processed stuff again!