Mayonnaise
I have tried over the last six years to get away from prepackaged and prepared foodstuffs. Some of the last holdouts have been the convenience of prepared, mustrad, ketchup, barbecue sauce and mayonnaise. What finally got me away from the store bought mayo was their conversion to plastic jars instead of glass. For many reasons I prefer not to purchase goods stored in plastic so I decided to make a go at homemade mayonnaise. The recipes I find are using raw egg, instinct had me initially balk but then I realized that I have my own chickens and fresh eggs. I know the quality of these birds, their eggs and their environment. So I am willing to give it a go.
I started with:
2 fresh egg yolks
which I whizzed in the food processor and while whizzing added:
1/4 tsp salt
1TB apple cider vinegar
whizzed for a couple seconds and began drizzling in olive oil by the tablespoonfuls, watching to make sure it was emulsifying. add some more apple cider vinegar (another tablespoon full) and then finished off with olive oil, adding slowly until I had incorporated 1 cup oil.
I then added salt and pepper (white would be ideal but I used what was on hand) to taste and some paprika. Final result was creamy and very tasty, it’s amazing. Minus all those preservatives and chemicals it is a completely different product.
Photo above is my third batch, my first made yesterday I used white wine vinegar. I must have bought a bad bottle because it was the most disgustingly yeasty smelling and tasting vinegar I have ever encountered. I tried to hide it with some added lemon juice but finally I had to dump it out. Second batch was this morning, I tried to make this batch by hand. Nothing would incorporate so I was left with a bowl full of runny guck.
I will experiment a bit, maybe try lemon juice instead of acv next time. Perhaps add a bit of dry mustard, try it with egg whites instead of yolks.
It made an excellent addition to our tuna salad.
