2 Comments

Making Mayo

Mayonnaise

Mayonnaise is definitely one of the basics of a keto diet. Besides being great all by itself, it is the base for other wonderful things like Ranch or Bleu Cheese dressings and tartar sauce. You would be hard-pressed to find a store bought mayonnaise that doesn’t have sugar or canola oil it it. (Canola is nearly all genetically modified and is not a good oil) By making your own mayo, you are in total control of the ingredients. For this recipe I use an emulsion blender, also known as a stick blender. I highly recommend getting one if you don’t already own one. They can be bought at most department stores. They generally start out in the $20 range. I find mine indispensable. If you aren’t able to get one, the mayo can be made in a blender or food processor, but the process is different. I will explain that below. Also, at the end of the recipe I will include some variations I use. And lastly, before I begin, the whey is optional. The whey I have listed in the recipe is from straining it off homemade yogurt or straining raw milk that has been turned into curds and whey. If you want to use whey, you can buy a good brand of yogurt that has no flavors or sweeteners added and strain the whey off of it. To do this, you would line a colander with a clean tea towel or cotton cloth and place it into a deep pan or bowl. Then scoop the yogurt into the lined collander and cover the whole thing with another towel. Let it sit for around 3 hours on the counter or several hours in the fridge. You can do this just until you have the needed 2 Tbs for this recipe or strain the whole thing. This is a primer of sorts for straining yogurt. Okay, let’s begin!

Mayonnaise
makes approximately 2 1/2 cups

1 cup melted coconut oil (expeller pressed has no taste)
1 1/2 cups mild olive oil (I use Braggs or Chaffin)
2 whole pastured eggs, room temp
4 pastured egg yolks, room temp *
2 tsp dijon mustard
1/4 tsp sea salt
1/8 tsp smoked paprika (optional)
Tiny bit of stevia to taste (optional)
2 Tbsp whey (optional)

There are many types of coconut oil. I buy a lot at a time.
Coconut oil

Melt coconut oil. I like to put it in this really large measuring cup and heat it on a warming burner I have on my stove. I make the mayo in the same container. If you are melting your oil in the microwave or on the stove top, pour it into a large bowl.
Melting oil
Be sure not to overheat the coconut oil. It could end up cooking the eggs.

Once it is melted, add the olive oil. I highly recommend Braggs. It’s very good quality and the flavor isn’t overpowering.
Braggs

I also use Chaffin when I have it. It’s also very good quality, but has to be pre-ordered several months in advance.
Chaffin olive oil

Unfortunately, a lot of olive oil has been cut with cheaper oils. Once you have the oils combined, add the eggs.
Eggs

If your eggs haven’t reached room temp or, like I often do, you forgot to take them out of the fridge, you can warm them in a bowl of somewhat hot water.
Warming eggs
This helps them reach room temp pretty quickly. Also, the warmed coconut oil helps with that, too. Not having cold eggs is key to this recipe though, because cold eggs will prevent the whole thing from emulsifying. If this should happen, don’t despair! Just walk away from the whole thing for a little while, then try again; once the eggs have come to room temp, it should work.

Add all the remaining ingredients.
Remaining ingredients
The yellow looking liquid is the whey.

All ingredients

Place the stick blender in the container, so that the bottom of it is on the bottom of the container. Turn blender on and hold in place until the eggs and oil begin to emulsify.
Beginning to emulsify

Once the emulsion takes place, you can then begin to move the stick blender around until it is fully emulsified.
Fully emulsified
Tada! You have mayonnaise!

Transfer to a jar large enough to hold mayo and cover with a lid.
Ready to ferment
Now comes the easy part. Let the mayo sit out on the counter for 7 hours. Yes, 7! But only if you are using the whey. This causes the mayo to ferment (which does not change the taste) and will allow it to last for several months in the fridge. I like that I can use it in things like deviled eggs and not worry about it sitting out of the fridge at potlucks or other get togethers. At 7 hours (or if you are not using whey), place in fridge.

If you do not have an immersion blender, place all ingredients except oil in your blender or food processor and turn it on. Very carefully and very slowly, begin to add your oil one drop at a time. (Putting a little oil in a dropper helps) Once the mayo begins to emulsify, you can begin to add the oil a little faster until you have a steady stream.

Some variations:

All olive oil
All coconut oil (though it may need to warm up a little once taken from fridge)
1/2 cup of bacon grease in place of 1/2 cup of either (other) oil

* Save those egg whites!! You can use them in your scrambled eggs or make meringues with them!

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2 comments on “Making Mayo

  1. Is there something other than whey that will ferment the mayo and allow it last longer? I am allergic to dairy (the part with whey in it especially)- but i would really like to ferment the mayo.
    Thank you, and thanks for all your great recipes!

    • Hi, Elise. Thank you for your question and comments! Though I’ve never tried it, I have read that using kombucha in place of the whey will work. (I am going to try that, so I will know!) Are you familiar with kombucha? If not, here’s a blog post that I wrote explaining how to make it. I am on a ketogenic diet and I drink it and so far it has not affected my ketosis. You can also buy it at most health food stores if you’re not interested in making it or drinking it. Hope this helps!
      http://beingconformed.wordpress.com/2011/05/21/kombucha-how-to/

      ~Karen

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