It’s nice to know what’s in your food, isn’t it? These days, it’s so important to read the labels on all the food you buy, as you never know what mystery ingredients might be hiding in your perfectly innocent food. And it’s especially important if you have any food sensitivities or allergies to watch out for.
There are also the times when you just want to make your own food. I grew up eating homemade mayonnaise, made by using the fresh eggs we had on our farm. So when I was on a cleansing diet recently and had to avoid canola oil as well as added sugars and various other things, I decided to make my own mayo. And it really is so easy.
Just a few simple — and NOT low fat– ingredients. You’ll see that it does take a fair amount of oil to make mayonnaise.
The original recipe I used called for part sunflower oil and part olive oil. When making mine, I use just olive oil, making sure to use the extra light variety rather than extra virgin to avoid adding a strong olive flavor to the mayo.
Add the ingredients to food processor or blender.
When picking whether you will use a food processor or blender to make this, keep in mind that you will have to drizzle in the oil slowly as the machine is running, so make sure you’re using something that allows you to do that easily. I have a Ninja blender with some of the small cups that make it impossible to actively add ingredients while the mixture is processing.
I like my food processor for this, (this is the one I have) because the food pusher that goes into the feed tube has two tiny little holes at the bottom of it, so I can slowly add the oil very easily by just pouring it into the pusher itself and the oil very slowly dispenses itself through those little holes.
Start slowly drizzling the oil while the machine is whirring, the mixture should start firming up quickly, then you can add the rest of oil more quickly. I add the first 1/4 cup very slowly until it’s emulsified, then add the rest of it right into the pusher and it slowly drizzles into the food processor.
Here you can see it self-dispensing.
And then, voila!
I use this mayonnaise for anything and everything I would normally make with Hellmann’s mayonnaise. We make potato salad with it, and I recently discovered a recipe for shrimp salad made with just a tablespoon of mayo and an avocado for a very creamy healthy salad. But for the most part, I use it to make Paul’s favorite: Thousand Island dressing! He love it so much that he regularly tells me I could feed him an old shoe, as long as it was drenched in this dressing.
Using my mayo (but you can use purchased mayo just as easily), I just add a few more ingredients to make a really tasty salad dressing that is also good on sandwiches, burgers, as a vegetable dip and even on old shoe leather.
And of course, I forgot to include the honey in this first shot!
This was some beautiful raw honey I picked up in Asheville, NC over Christmas time and it’s a great addition.
It certainly doesn’t hurt that it’s in such a pretty bottle either.
And the ever important ketchup – Heinz brand only. Accept no substitutes.
We (and by “we”, I mean my husband Paul) have very strong feelings about ketchup, how we must always have enough of it in our house and how Heinz is the only acceptable brand of ketchup allowed. In fact, our first argument as a couple was about ketchup. Who knew condiments could evoke such strong feelings!
So add your Heinz ketchup and all the rest of your ingredients together and mix.
It is super easy to make. It’s got a little sweetness from the honey and ketchup, a little tanginess from the vinegar and chopped pickles as well as crunch from the pickles and onion.
Keep it in a jar in the fridge for all your salad needs.
PS. I made a double recipe here because we are having people over for dinner and because we love it so much that it will be gone quickly, so your batch from the recipe below will be a little smaller than this.
Yield: 2 1/2 cups
3 egg yolks, you can use pasteurized for added safety
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon salt
2 1/4 cup light olive oil
In a food processor bowl fitted with a metal blade, place the egg yolks, lemon juice, apple cider vinegar and salt. Turn the food processor on and blend well.
While the food processor is running, add 1/4 cup of oil very slowly through the feed chute until mixture emulsifies and begins to thicken, then pour in the rest of the oil in a steady stream.
Scrape down the sides of the bowl and mix the mayonnaise well.
You can store the mayonnaise in a glass jar in the fridge for about a week. Or make Thousand Island dressing.
Thousand Island Dressing
Adapted from Mommypotamus
Yield: 1 1/2 cups
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 teaspoons honey
2 tablespoons pickles, finely chopped
2 tablespoons onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl. Taste and add more salt, pepper or vinegar if needed.