I have been weening myself off store bought mayonnaise for some time now – something about it just doesn’t sit right with me (like the Soybean Oil that is GMO, the canola oil which is GMO again as well as being a partial hydrogenised oil which must avoided at all costs, rancid oils which really are not a good idea to consume, the calcium disodium EDTA that is made from formaldehyde and cyanide, the extra sugar as if we don’t already have enough in our diets – besides why do you need that in Mayo? you don’t, it’s probably to make it more addictive.  All the above of which could have a detrimental accumulative impact on your physical, mental and energybody health  … need I say more?).

But, having said all that, I do miss having it in my kitchen!  And for this reason I’ve started making it just myself with home grown produce and carefully sourced ingredients so that I know what I am putting in my body … and it’s ‘nyum nyum’ … as well as containing vital, health-promoting fats, essential vitamins and minerals … so I simply  have to share it with you!  Try it yourself, it’s easy and very satisfying.

Ingredients:

• One whole pastured egg
• Two pastured egg yolks
• Juice of half an organic lemon
• Big pinch of pink Himalayan salt
• Half a cup of Cold Pressed and Unfiltered Extra Virgin Olive Oil
• Half a cup of Extra Virgin Organic Coconut Oil
• One teaspoon of Dijon Mustard
• One teaspoon of goats yoghurt
• One teaspoon of whey (optional)

I use a handheld blender rather than my normal blender or food processor so that I have more control over the speed … I’ve heard many complain it is easy to overheat due to not being able to put the speed down – and that cooks the eggs and you really don’t want that!  And make sure when you make it that all the ingredients are at room temperature too before you start otherwise it will not mix properly … so a little advanced yet simple planning is required to get it right first time and forever more.

1. First melt your coconut oil on a very very low heat – practically non existent heat that is.  I tend to half melt it and then stir it off the low-low heat until the rest melts.  You really don’t want the oil to cook the eggs so do take a lot of care with this bit because it is important.
2. Next mix the whole egg and yolks in with the lemon juice, salt and mustard.
3. Add the coconut oil and olive oil together into a separate pouring jar.
4. Then start very slowly pouring in a very slim stream of the oil mixture into the egg mixture and mix it together with the hand-held blender .  You have to be pretty good at doing things with both hands at the same time if you are using a hand blender!  Keep adding the oil, very slowly, continuing to mix with the blender, until it is nice and smoothly emulsified.
5. Then add the teaspoon of yoghurt and mix it in.  And the whey too if you would like, although I have not tried that yet.  Apparently adding the whey makes the mayonnaise keep longer – so it all depends on how much you plan to eat.  Without it it will stay fresh for about a week, so it’s up to you!
6. Then refrigerate immediately, and enjoy!

You could easily mulch some garlic in a pestle and mortar and add it to the mayo to turn it into delicious Aioli.  Or try adding some pounded or chopped fennel tops, basil, roasted nuts or dill. It’s also great flavoured with chives and added to home-grown organic potatoes too, like you can see below.

A wee note about safety that I know you’ll already be thinking about … but something makes me say it anyway just in case!: Mayonnaise is made with raw egg yolks, so it carries the risk of salmonella.  Any recipe that calls for raw eggs at room temperature, like in this one, should be a signal to exercise some caution. Pastured eggs from a source you trust should be safe, and apparently olive oil (which is in this recipe) and as an aside vinegar too, kills bacteria says food science expert Harold McGee.  But also I will say, if you happen to be one of the unlucky ones, take some activated charcoal if you experience issues and that will sort you out.

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Photography, recipe and writing by Elizabeth

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