Mayonnaise
Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
servingservings
Ingredients
- 1 1 eggeggs
- 1 tsp 1 tsp Dijon mustard
- 2 tsp 2 tsp white wine vinegar or lemon juice
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml light olive oil or avocado oil
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Making low carb simple
Instructions
- Crack the egg into a high and narrow mixing bowl, a large glass measuring cup, or beaker and add the Dijon mustard, vinegar, and salt.
- Place the immersion blender in the bottom of the container before turning it on. Start mixing using one hand and use the other hand to slowly pour the oil into the bowl in a thin steady stream while you keep mixing. Note that the lowest layer is supposed to turn white and creamy before you raise the blender to the next layer. The mayonnaise is ready when it's thick and fluffy.
- Taste and add more salt, and perhaps add more vinegar or lemon juice and dijon based on your preferences.
Tip!
Homemade mayo keeps at least 5 days in the refrigerator.
This is a great base for many other sauces and dips. Check out our flavored mayo collection for inspiration. Check out one of our member favorites, Chipotle mayonnaise, below.
Recommended special equipment
- High and narrow mixing bowl a large glass measuring cup or beaker
- Immersion blender
Meals
Breakfasts
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Snacks
Dairy free
Vegetarian
Bread
Only keto
187 comments
@Roger: the lemon or vinegar effectively "cook" the egg, and the mayo is kept refrigerated. I get local farm eggs, so don't worry.
http://www.sugaraholics.com
Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.
Thanks!
Any healthy fat can be used – a matter of taste. Googling "paleo mayonnaise" will give an idea of options and things to consider.
/ Inger Swanberg
Team Diet Doctor
As for avidin, only regular intake should be problematic (generates biotin deficiency within 2-3 weeks). I've no idea whether vinegar will denaturate avidin, though.
I'd probably even use unrefined rapeseed (canola) oil. After all, I don't believe rapeseed oil is generally unhealthy (omega 3/6 ratio is OK; and so far, plants from the mustard/cabbage family never hurt me - quite the contrary). Just don't refine or heat those PUFAs. :-p
http://www.dailymail.co.uk/health/article-2957124/The-secret-living-p...
I recall Dr. Cate Shanahan saying that whipping the egg whites negates much of the effect, although i don't know her source for that. I eat 2-3 raw egg yolks every morning and give the whites (cooked) to the dog (or save them for a souffle).
There is no need to use the egg white to make mayonnaise. The lecithin in the egg yolk is the surfactant.
For mayonnaise I use the best olive oil I can find, although using macadamia oil I will have to try.
If the mayonnaise is not thick enough, whip in more oil. Any emulsion works better if all the ingredients are the same temperature.
What is unrefined canola oil? The cold run-off of seeds in large tubs stomped on by bare foot virgin farm girls wearing blue gingham dresses?
I'd avoid olive oil, even if it's the refined and light one. It stills overpowers the real flavors. Instead you can use avocado oil, it's pretty mild. Another option, if you're not some hardcore paleo, is high oleic safflower oil since its content of monounsaturated fatty acids is quite high, even more so than olive oil.
It's not really necessary to bring all the ingredients to room temp using the stick blender. I just take stuff straight from fridge or cupboard, eyeball the measurements, stick in the stick blender (no drizzling necessary) and have beautiful mayo in 30 seconds. The mayo goes right back in the fridge before the eggs have a chance to warm up to room temp.
Exactly, virgin stomped. Just like they stomp macadamias and coconuts with their bare feet. Only then you can call 'em virgin oils, right? o.O
Yeah, "marginal" and n = 5, but still.
At least with olive oils I know the oil can be extracted without destroying the critical antioxidants, such as DHPEA-EDA, which protects red blood cells from damage. Testing confirms high levels of DHPEA-EDA in extra-virgin olive but not in olive oil extracted by other processes, as the heating or chemical agents used in other extraction processes destroy most if not all the DHPEA-EDA. Quality olive oil (uncut with other oils) is low in easily-oxidized polyunsaturated oil. My question with any oil extraction processing is what damage is done by the extraction process? How much fat oxidation is induced? Generally, the more purified the oil has to be to have mild taste and be shelf-stable, the more concerned I am about it.
Mayonnaise was originally made of olive oil. Escoffier would not have had canola or highly refined vegetable oils at his disposal, but used olive oil--at least in his formative years. Did anyone before Nina Hellman use vegetable oil? I expect modern expectations about the flavour of mayonnaise are conditioned by Hellman's mayonnaise.
Escoffier used two egg yolks, 200 g of olive oil, one Tbsp lemon juice or white wine vinegar and 2 g salt. No need for mustard (egg yolk is already a surfactant and olive oil has flavour).
Yeah, "marginal" and n = 5, but still."
How much mayo do people eat that they could ingest enough egg white to cause a biotin deficiency???
I use one whole egg for a cup or more of oil. Using a tablespoon or two at a time, I still have some left at the end of the week or so when it begins to go bad.
http://theweek.com/speedreads/546983/eating-eggs-alongside-raw-vegeta...
This again looks like another case of reverse flow of logic in mainstream science. Isn't it obvious if eggs improve the nutritional properties of vegetables then eggs are more nutritious than veggies? Similar to the case when everybody agrees that fruits and veggies are healthier than junk processed foods. The conclusion? Eat fruits and veggies 6 times per day! Why? Isn't it possible that fruits and veggies still have a small negative effect compared to a theoretical optimal diet and they just improve one's status when shifting from a junk regimen? What happens when this optimal diet is followed with limited fruits and veggies? Are we confident that adding more of them still improves our health? I have seen no studies with this approach at all.
Go for low fructose, high vitamin fruits and you will need just small amounts.
Strict LCHF: 20 gram carbs per day
Moderate LCHF: 20-50 grams per day
Liberal LCHF: 50-100 grams per day
Thus a recipe with 20/3, ie 6.7 g carbs is labeled as strict, based on three meals per day and on the carb content.
/ Inger Swanberg
Team Diet Doctor
I want to try the stick blender method, sounds much better than whisking and pouring at the same time, torture.
Acid will also kill bacteria, but I don't know if that can be counted on to eliminate the risk of salmonella in raw eggs.
Also, the denaturing from heat can go through various stages as the temperature goes up, and the effect may differ depending on how quickly the meat is heated. For example, if you heat red meat slowly, it will remain pink inside no matter how long you cook it. If you cook with a fast rise in temperature, the meat turns grey throughout. The reason is that the denaturing of the red pigment protein requires another protein as a catalyst, but the catalyst denatures at a lower temperature. So if the meat is heated slowly, all of the catalyst denatures before the temperature is high enough to start denaturing the pigment. On the weekend I braised beef brisket for 10 hours at 200-225F (the internal meat temperature needs to be 170-190F for a long time to break down the collagen) and the meat was falling apart and pink in colour, but the low oven temperature meant the meat to a long time to get to 170. A friend cooks his briskets at 350F for five hours and the meat is always grey throughout.
So although vinegar or lemon juice"cooks" the egg white, this is no assurance that the de-naturing process from acid affects the avidin-biotin binding property. This would have to be tested empirically to be sure.
My pet word is balanced. What is a balanced diet? One that you can put on a plate and then balance it on your finger? Or is it using one item from each aisle of your 7 /11 store?
But using the stick blender I haven't experienced any bitterness using light olive oil or avocado oil, and I've added some coconut oil without bitterness as a problem, too.
I've never had success trying to make mayo the traditional way, but it works every time (except when I forgot the lemon juice!) with the stick blender. One trick is that the container must be narrow--just slightly wider than the stick blender--too wide a container means that all the ingredients won't be pulled into the emulsification efficiently, and that can cause it to fail. I make my mayo in a wide mouthed jar.
Unless you are in the middle of a bone marrow transplant or downing quarts of mayo every single day, I can't imagine agonizing over one raw egg.
I actually made this recipe today, the way it is printed above (using the whole egg) and it turned out to be wonderful! It was thick and tasty and made a lot of mayo. I also just threw all the ingredients together and used a stick blender. Took 10 seconds.
I used extra light virgin olive oil and it didn't have a bitter aftertaste at all. I did add a little salt.
This recipe will be a keeper in our home. THANK YOU :)
I'm in the U.S., and both oils are relatively inexpensive at WalMart (no WalMart haters, please).
Here's a good write up with links to peer reviewed papers providing evidence: http://cooking.stackexchange.com/a/33331
I want to re assure myself that I can use part of the cheese amount that I would have been using in the burgers in an omelet for breakfast? If I do not eat all the cheese somehow on the day its reccomended is it to my detriment? i.e will I not be having enough fat in the diet?
I am doing intermittent fasting so I eat breakfast/ lunch at about noon. I ate 2 eggs and about 1/4 lb of cheese for that meal. I could not finish that amount so I ate it as a snack at 5pm along with the bouillon. Tonight I will eat the burger meal until I am full. The question is if I don't eat "enough" will I not loose weight or is it safe to say if I eat what is given till I am full I will be loosing fat and/or weight anyway?
I say - Hear! Hear!