The heroine in my favorite novel is praised for her fluffy, yellow mayonnaise. For years I scratched my head about that, wondering: Why yellow?
Then I started reading the treatise/cookbook Nourishing Traditions. I learned all about good fats, healthy eggs and replacing processed imitators with real food.
I started making my own mayo.
This is SO simple. If you don't make anything else that I talk about, seriously, try it. You'll be hooked.
Here's what you need:
Ready? Here we go - Use the wide mouth mason jar to whip it up into. Put the egg, lemon juice, mustard and salt into the jar. (Note - to make your mayo last longer AND give you a good-enzyme health boost, add 1 tbsp of whey - the liquid from your yogurt, or, a tablespoon of plain yogurt.) Using your stick blender (What? You don't have one? Well, use your blender...) quickly mix it all together. Keeping the blender going, start to pour the oil into the jar in a thin, steady stream. By the time the oil is poured into the jar, you should have a thick, yellow mayonnaise. (If you added whey or yogurt, leave your mayo on the counter for about 7 hours, loosely covered. This will activate the good enzymes and bacteria, and the mayo will keep longer in the fridge. Also, if you are concerned about using raw eggs, this should help ease your mind - the mayo has now become a lacto-fermented product, with good bacteria to protect your gut.)
There. Simple. Clean up will take you longer than actually making it.
What about YOU? Do you have a favorite recipe for basic summer foods? Would you post it and share? I'd love to hear what's happening in YOUR kitchen!
*Disclaimer* Please do not attempt this with grocery-store eggs. The eggs in this recipe are raw. Raw eggs are great - if they are fresh, local, and pastured. Otherwise, you'll risk lots of nasty bacteria. And really, if you're buying store-bought mayo with eggs in it, chances are pretty good you're eating nasty bacteria that's dead. (Remember the salmonella-egg scare summer 2010? Those eggs were sold to processing plants which then cooked them and used them in processed food. The FDA said that was safe. Go figure.)