Easy, Healthy, Delicious: Homemade Mayonnaise {Homemade Pantry}

I cannot tell you how happy I am to have finally settled on a homemade mayonnaise recipe my family actually likes! And to get to cross an item off my 2012 kitchen goals list makes me doubly happy. :)

But why, why, why would I go to the trouble to make homemade mayo when it's so easy to pick up a jar at the store?

First of all, let me say that it really isn't any trouble at all -- it's super easy if you have a food processor.

Second, our homemade mayo is delicious. I've tried sooo many recipes and found that we needed one with a mild flavor similar to what is available at the grocery store. Believe me, this is as close to Kraft or Best Foods (Hellman's) as you're going to get. :)

Third, your next batch of our Easy Peasy Buttermilk Ranch Dressing will be healthier!

Healthy & Delicious Homemade Mayonnaise
makes approx. 1.5 cups

1 egg (we recommend local, pastured eggs from a farmer you trust; we raise hens, so we use our own)
1/2 - 1 t. Dijon mustard
1/4 t. sea salt
1.5 T. lemon juice or vinegar (apple cider vinegar is best)
1/4 t. garlic powder
1/2 t. onion powder
1 c. expeller pressed sunflower oil
1/2 - 1 T. liquid whey* (optional -- extends the refrigerator life)

Crack egg into a food processor. Add remaining ingredients EXCEPT oil and pulse to blend. Slowly add oil in a small stream with the processor running (use the stream adapter that comes with your food processor if you have one). When oil has fully emulsified, taste mayo and adjust seasonings if needed, pulsing to blend. Store in a closed jar in refrigerator for about 2 weeks without whey, about 2 months with.

*Whey is the liquid on top of your plain yogurt; simply scoop some yogurt onto a piece of cheese cloth and allow whey to drip into a bowl; what remains in the cheese cloth is yogurt cheese which you can use as a cream cheese substitute! Mix it with a little homemade jam for a delicious spread for toast. Store the whey (the liquid that drips into the bowl) in a covered jar in your fridge; according to Ann Marie (Cheeseslave), whey made this way should keep for up to six months. :)

I would love to know what you think if you give this a try! What's next? Thanks to a little nudge from my friend Lori, our homemade cream soup recipe is coming soon, so stay tuned.

~Lisa

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Sources:
Whole Foods Wednesday
Healthy Home Economist
An Oregon Cottage
Kelly the Kitchen Kop

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