Saturday, March 23, 2013

Homemade Mayonnaise

Please Note: This recipe contains raw eggs. We use our own, organic, free range eggs and do not worry about consuming them raw. If you are concerned about raw eggs, PLEASE do not make this recipe.

Homemade Mayonnaise


3/4 cups egg; raw

1 teaspoon mustard powder

3/4 teaspoon sea salt

1 1/2 tablespoon apple cider vinegar

2 cups safflower oil


Add first four ingredients to blender (we use a VitaMix, but any blender should work fine).

With blender on low begin to slowly pour oil into blender, as you pour
gradually increase the speed to medium high to high. This process should
take 20 to 30 seconds.

Continue running blender for another 20 to 30 seconds after all the oil is
in, you may need to stop the blender so as to push the mayo down, because as
it thickens it will create a bubble around the blades. Decrease the speed
before you turn it back on and again gradually turn back to high.

Note: This recipe uses raw eggs and the finished product is not cooked. Our
eggs are fresh daily and we have never had any problems.

You may need to adjust the amount of oil. If mayo seems to be
too thin you may want to add a little (2 to 3 tbs) more oil the next time,
do not try to add more oil once you have finished. By the same token if the
mayo seems to thick use less oil.

No this is not a misprint more oil make it thicker, less oil makes it