Since I have not yet found a mayonnaise on the market that doesn’t contain those processed polyunsaturated oils, I make my own and it’s pretty easy. You will need something like a blender. I use my mini food processor. This recipe comes from Sally Fallon’s Nourishing Traditions, which has been a mainstay in my home and kitchen for years.
You can either choose to culture your mayonnaise nor not. Cultured mayonnaise will last longer and has more health benefit.
Whenever you consume raw eggs, be sure that they are organic and pasture-raised.
1 whole organic, pasture-raised egg, at room temperature
1 organic, pasture-raised egg yolk at room temperature
1 teaspoon Dijon mustard
1 1/2 tablespoons lemon juice
1 tablespoon whey, optional (if you don’t have whey sitting around, you can strain the liquid from yogurt or kefir)
3/4 – 1 cup organic extra-virgin olive oil
a pinch of sea salt
Blend the egg, egg yolk, mustard, salt, lemon juice and whey (if using) in a food processor or blender. While the motor is running, very slowly add the oil until desired consistency. Taste and add salt if necessary. Transfer to a clean glass jar.
If you’ve added the whey, leave the mayonnaise out at room temperature for 7-10 hours, covered, to culture. Then refrigerate. It will last a couple weeks without whey. Cultured, it can last up to several months.