written by Hillary Wickline, Marketing Coordinator
Mayo is a versatile condiment that can add a lot of flavor to a simple dish. As a person who eats a lot of vegetables, I mix mayo with herbs and spices to spruce up an otherwise boring plate of vegetables. But, it’s no secret that mayo is highly caloric and often affiliated with fattening foods and bad diet.
In the United States, mayo, originating from Western Europe, was first commercially produced in Philadelphia in the early 1900’s. Mrs. Schlorer’s and Hellman’s quickly dominated the market.
In an effort to reduce my added sugar and preservative intake, I’ve given up on commercial brands, such as Hellman’s and Miracle Whip. Instead, I make my own, allowing myself to make mayo in small batches using the freshest ingredients.
Making mayo is super easy and it’s made out of staple household ingredients. The ingredients found in mayo vary slightly by region, but it generally consists of eggs, oil, lemon juice or vinegar, and salt.
The recipe provided makes ¾ cups of mayo but can easily be doubled, tripled, etc. if needed.
- 1 fresh egg yolk from a pastured hen – save the egg whites to make meringues and cakes or freeze them in an ice tray for later use
- Pinch of kosher salt •3/4 cup olive oil (separated)
- 3 tsp lemon juice
- 1/4 tsp Dijon mustard
- Fresh herbs, chopped garlic to taste (optional)
When making your own mayo, it’s important to whisk the ingredients little by little in order to emulsify the mixture.
When the mixture begins to stiffen, add the lemon juice, Dijon mustard, and any additional herbs, garlic, etc. Begin to add the rest of the olive oil to the mixture, little by little (we’re talking teaspoons here), constantly whisking the mixture.
When mayo is of a creamy consistency, it is ready to be used or served.
Mayo can be stored in a glass jar or plastic ware in the refrigerator up to 5 days. If the mayo begins to separate in the refrigerator, don’t panic – that’s natural. Simply whisk the ingredients with a few drops of water until the mixture turns back to its creamy consistency.
*Recipe provided by Mother Earth News*