Homemade Mayonnaise
This is the real deal, in fact way better than any jar you will ever pick up in the store! And just way way... too absolutely delicious!
For those with an aversion to seed oils:
Lately, I have been making this recipe, weighed in grams, using 50% Chicken Schmaltz/Duck Fat to Coconut Oil (half & half). Make sure it is in liquid form and at room temperature. Totally Delicious and Healthy to boot!
Warning on TBQH:
An ingredient in store-bought mayonnaise https://www.prpchannel.com/en/where-le319-food-additive-that-threatens-our-immune-system/ — and —
https://www.bestfoodfacts.org/tbhq-what-is-it-and-is-it-dangerous/
Notes:
I use 20 % coconut oil in my mayonnaise which I find is sufficient for coating my coleslaw and potato salads. However, if you prefer a thicker version, use 25% by adding 188 ml (174 g) of coconut oil with 563 ml (522 g) of Sunflower oil.
Lately, I prefer using a good brand of Apple Cider Vinegar in my mayonnaise over freshly squeezed lemon juice.
A small handful of fresh parsley is optional, but it really does make a difference and adds to the look of the mayonnaise.
If you use olive oil, be sure it's an extra light olive oil used for salad dressings, and not a heavy one used for cooking, or you will be sorely disappointed.
If you are out of coconut oil, see the cooked rice method below.
750 ml Coconut Oil equals 693 grams.
750 ml Duck Fat equals 645 grams
750 ml of organic coconut oil (food grade) equals 685.20 grams.
750 ml cold-pressed olive oil is equivalent to 696 grams.
If using another oil, google: "Conversions, the 'name of oil,' ml to grams."
INGREDIENTS:
6 cloves of fresh garlic (optional)
1 onion, chopped
a small handful of fresh parsley (optional)
5 ml salt
7.5 ml whole black peppercorns, ground
7.5 ml yellow mustard seeds, ground
5 eggs, large (whole), raw
125 ml (125 g) white vinegar (I use freshly squeezed lemon juice)
30 ml sugar (I omit it due to my allergy)
150 ml (139 g) Coconut oil
600 ml (557 g) Sunflower oil or use your favorite vegetable oil
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INGREDIENTS (Rice Method):
6 cloves of fresh garlic (optional)
1 onion, chopped
a small handful of fresh parsley (optional)
5 ml salt
7.5 ml whole black peppercorns, ground
7.5 ml yellow mustard seeds, ground
5 eggs, large (whole), raw
125 ml (125 g) Apple Cider Vinegar or fresh lemon juice
30 ml sugar (I omit it due to my allergy)
24 g (25 ml) rice
750 ml (690 g) Sunflower oil or use your favorite vegetable oil
METHOD:
Find a large mayonnaise jar or container with a lid to hold all your ingredients.
If you are using rice as a thickener - weigh 24 g (25 ml) of level measures of rice and cook it in enough water until fluffy and mushy soft.
Drain your cooked rice well in a sieve, and whilst it is still steaming and warm but not hot, add it to your mayonnaise jar or container.
If you are not using the rice, and are using the coconut oil as a thickener, continue as below...
Add all your ingredients in the above order of ingredients.
Give it all a good stir with your stick blender (immersion blender), then whizz it all together until you have a smooth sauce.
Bottle or store refrigerated.
The above will fill one and a half 750 ml bottles.
And Enjoy!
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