Mayonnaise is a staple in our house. We use it on a ton of different foods.
Sometimes it acts as a sauce for veggies, a dressing, a marinade, a binder for chopped meat or veggie salads… The list goes on. I’m not a big fan of commercial mayo and its polyunsaturated oil and hydrogenated fats so I choose to use sesame oil for my homemade mayonnaise. Sesame oil has very little flavor (unlike olive oil aioli) and while it’s still high in omega-6 linoleic acid it is certainly a better choice than safflower, corn, sunflower, soybean, cottonseed or canola oils. I’m still trying to figure out how I can make mayo with butter, but until then…
Recipe yields 2 cups of mayonnaise.
This recipe was adapted from an unknown source. I wish I could give proper credit but it was a friend who told me about a recipe for mayonnaise that used whey. Whoever this real, whole food cook is, they are a genius and truly deserve the credit for this adaptation.
1 Pastured Egg Yolk
2 Tablespoons Yellow Mustard
2 Tablespoons Whey (I use my raw milk yogurt whey, the recipe for that is coming soon. Any good quality plain yogurt or clabber milk whey will work.)
1 Tablespoon Lemon Juice
2 Teaspoons Salt
1 1/2 Cups Organic Sesame Oil
Add the egg yolk, mustard, whey, lemon juice and salt to your blender cup.
I use a KitchenAid handheld blender that comes with a special cup for blending. It’s awesome for sauces and dressings!
Blend on low speed until the mixture is light and frothy. Slowly drizzle the sesame oil into the blender while it’s running. As the mayonnaise gets thicker you can move the stick blender back and forth and up and down to make sure the oil is distributed evenly. When all the oil has been incorporated you should have a thick creamy mayo that is ready for eating.
Store the mayo in a jar with a tight fitting lid the fridge.
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