Mayonnaise

I read an article about soy this weekend.  I shared it with Mark and the boys have over heard us talking about it.  (We heard in the past, by Dr Streeter while speaking our church, the negative affects soy can have on boys-- causing them to become feminine.  We've tried to avoid it but have become lazy in our efforts!)  So this article recently read, opened our eyes yet again to the harm of soy.  So the boys began reading labels of the foods in our home.  They began pulling bottles and products out of the frig and off the shelves (hamburger buns, pretzels, mayonnaise, salad dressings, etc) .  Almost every one had soy!  Shame on me!!!  The boys LOVE condiments on almost all their foods and they all almost all had soy!

For lunch yesterday, we had one of our favorites!  Hamburgers (venison meat though)!!!  Yummy!  The boys, of course, love mayonnaise on them.  I've known how bad it was just didn't want yet another thing to add to the lunch routine but having just read the article, I tried it.  I pulled out the Sally Fallon book,  Bosch mixer and got the blender attachment put on.   We grabbed some eggs from the coop and went to town,  of course, with an audience.  It was so simple and tasted so good!  I hope to never buy anymore junk mayonnaise!  

Mayonnaise

 Makes 1 1/2 cups

1 whole egg, at room temperature

1 egg  yolk, at room temperature

1 tsp Dijon-style mustard (I didn't have any so used regular yellow mustard)

1 1/2 tbs lemon juice

1 tbs whey, optional (I didn't have whey so used 1 tbs kombucha)

3/4-1 C olive oil

generous pinch sea salt

Homemade mayonnaise imparts valuable enzymes, particularly lipase, to many dishes and is very easy to make in the food processor.  The addition of whey will help your mayo last longer, adds enzymes and increases nutrient content.  Homemade mayo will be slightly more liquid than store-bought versions.

In your food processor, place egg yolk, egg, mustard, salt, and lemon juice and optional whey.  Process until well blended, about 30 seconds (just the amount of time to grab the o. oil and pour into a measuring cup).  Using the attachment that allows you to add liquids drop by drop (I didn't know I had this, Brendan pointed it out to me!), add o.oil with the motor running. (slowly drizzle it in)   Blend for about 30-45 seconds.  Taste and check seasoning.  You may want to add more salt or lemon juice.  If you added whey, let the mayo sit at room temp, well covered, for 7 hours before refrigerating.   With the whey added, mayo will keep several months and will become firmer with time.  Without whey, the mayo will keep for about 2 weeks.  

(taken from Nourishing Traditions)