Making your own mayonaisse
If you haven't looked at the label on a jar of mayonaisse lately; you should.
Besides eggs and oil
(and oftentimes canola or soy oil which are no-nos at that) there is a list of a
gazillion chemicals
and preservatives thrown in we shouldn't be putting in our bellies.
I like thousand island dressing on my salads. My wife won't allow me to buy
store bought thousand
island dressing because the label looks like a chemical factory. Thousand island
dressing is nothing
more than mayonaisse mixed with ketchup and sweet relish.
It is easy to make your own great tasting mayonaisse.
3 big fresh eggs - fresh is necessary because it won't
thicken properly if you use old eggs.
It's one way to tell if the eggs you are buying are fresh or not.
1 1/2 c. oil (we use Avocado oil, can be Sunflower or another without the
strong smell as olive oil has)
2 tbs fresh lemon juice (1 lemon)
1 tsp mustard
1/2 to 1 tsp salt
All have to be at room temperature ; cold eggs
won't work.
Wash eggs with soap and warm water first to lessen any
chance of salmonella bacteria contamination.
We're not cooking the eggs here.
Put in a blender - 1 egg and 2 yokes + 1cup avocado oil and the lemon juice,
mustard, and salt..
Turn it on; like high speed.
In a minute or two the mix will become thicker, then add little by little the
rest of oil.
If the mayonaisse doesn't get thicker, the problem is you are not using fresh
enough eggs.
Just add 1 more yoke and maybe a little more lemon juice and it will thicken.
To test if your eggs are fresh or not put an egg in a
glass of cold water. If it stays at the bottom
of the glass it is fresh, if it rises it is not so fresh.
https://www.youtube.com/watch?v=qSHXG-5ShFk
for a video on making mayonaisse.
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