How To Make Homemade Mayonnaise (Regular And Vegan)

My grandson made a trip to the ER a few months ago because he had an allergic reaction to soy milk. Who knew? My uncle toured a place where they make salad dressing and they said it was at such a ph balance that it does not spoil, you can leave it on the cupboard and not refrigerate. We had a discussion at work and many said their parents never refrigerate it and that it turns darker yellow as it ages. If you get sick on potato salad in the summer and make a trip to the ER they will ask if the dressing was homemade and they will check the contents of your stomach to see if it was in this order the onion or the potatoes. During the plague the nurses and doctors were protected somewhat because they sat onions and garlic cloves around to absorb the bacteria and viruses. Try this during the winter setting them in baskets around the house. I know a beautitician that did this and her employees didn’t experience a cold all winter, but the rest of the family did. Check them weekly, if the virus is there it will be absorbed and the onions will turn black and the garlic will be rubbery. If you use homemade dressing only make what you need for that occasion and keep the salad cold for safety.

I like to make homemade mayo too and I like to use half melted coconut oil along with olive oil. If you use the deodorized coconut oil, it doesn’t add much “flavor.”

how much will this make? I do not use that much “mayo” in the winter, don’t want to waste

Would using EVOO be alright? Would that give the mayo a funny taste?

Thanks!

Please unsubscribe me. I have requested several times. I do not wish to get your emails

I make mayo like this every week. It is actually even easier if you have an immersion (stick) blender. My recipe is very similar except I use two yolks and one whole egg, dry mustard powder, and lemon juice instead of vinegar. You can also use whey which you can skim off of sour cream or plain yogurt instead of vinegar or lemon. These acids are the “preservative”. Whey mayo can last up to 2 weeks and the vinegar or lemon versions should be used in a week. I make mine in a 10oz canning jar with a wide mouth for my stick blender. The jar has measurements up the sides so I use that. 1 cup light olive oil in first, two yolks and one whole egg, 1Tbls lemon juice, 1/4 tsp mustard powder, and I add a little Morton’s Natures Seasons but salt and pepper would work. The trick with the stick blender is you have to push it to the bottom of the jar and start blending. As the mayo thickens you gradually pull up. Works very fast. Put on the lid and your done.

Might be interesting to experiment with a small amount of chia seeds for a thickener in the second recipe. Maybe with some of the almond milk since I avoid soy. And pasteurized eggs would be a choice for those concerned about the safety issues of raw eggs.

:) Eggs are not dairy. Milk and foods made from cow/goat milk are dairy, but not chicken eggs. :)

My grandson made a trip to the ER a few months ago because he had an allergic reaction to soy milk. Who knew? My uncle toured a place where they make salad dressing and they said it was at such a ph balance that it does not spoil, you can leave it on the cupboard and not refrigerate. We had a discussion at work and many said their parents never refrigerate it and that it turns darker yellow as it ages. If you get sick on potato salad in the summer and make a trip to the ER they will ask if the dressing was homemade and they will check the contents of your stomach to see if it was in this order the onion or the potatoes. During the plague the nurses and doctors were protected somewhat because they sat onions and garlic cloves around to absorb the bacteria and viruses. Try this during the winter setting them in baskets around the house. I know a beautitician that did this and her employees didn’t experience a cold all winter, but the rest of the family did. Check them weekly, if the virus is there it will be absorbed and the onions will turn black and the garlic will be rubbery. If you use homemade dressing only make what you need for that occasion and keep the salad cold for safety.

I like to make homemade mayo too and I like to use half melted coconut oil along with olive oil. If you use the deodorized coconut oil, it doesn’t add much “flavor.”

how much will this make? I do not use that much “mayo” in the winter, don’t want to waste

Would using EVOO be alright? Would that give the mayo a funny taste?

Thanks!

Please unsubscribe me. I have requested several times. I do not wish to get your emails

I make mayo like this every week. It is actually even easier if you have an immersion (stick) blender. My recipe is very similar except I use two yolks and one whole egg, dry mustard powder, and lemon juice instead of vinegar. You can also use whey which you can skim off of sour cream or plain yogurt instead of vinegar or lemon. These acids are the “preservative”. Whey mayo can last up to 2 weeks and the vinegar or lemon versions should be used in a week. I make mine in a 10oz canning jar with a wide mouth for my stick blender. The jar has measurements up the sides so I use that. 1 cup light olive oil in first, two yolks and one whole egg, 1Tbls lemon juice, 1/4 tsp mustard powder, and I add a little Morton’s Natures Seasons but salt and pepper would work. The trick with the stick blender is you have to push it to the bottom of the jar and start blending. As the mayo thickens you gradually pull up. Works very fast. Put on the lid and your done.

Might be interesting to experiment with a small amount of chia seeds for a thickener in the second recipe. Maybe with some of the almond milk since I avoid soy. And pasteurized eggs would be a choice for those concerned about the safety issues of raw eggs.

:) Eggs are not dairy. Milk and foods made from cow/goat milk are dairy, but not chicken eggs. :)