Food/Cooking, Thrifty

Homemade Mayonnaise

bubblebathselfempowerment

I get excited over weird things I think.

I was out of mayonnaise this week and needed some for a sandwich I was making. I didn’t want to make a trip to the store.  I’ve known it’s possible to make your own mayonnaise but never tried it.  I knew it required eggs and oil, which I had so I went to my cookbook and looked it up and made some.  I was so excited to be able to whip up mayo within seconds, and it was really good!  I was also excited about how much money I could save and some flavor ideas.

All you do is put an egg into a blender or food processor.  Add a tablespoon or two or lemon juice or vinegar, salt & pepper, and spices and flavorings you’d like.  Whip that mixture up and then with the machine running, stream in your choice of oil.  I used canola oil because it’s what I had on hand.  It will take a good cup or two of oil.  Just keep whipping and streaming until it’s a consistency you like.  Taste it and add more seasoning if desired.

My batch made about a cup and a half.  I put it into a glass jam jar that I had washed and saved.  It’s only me, so I’ll always make a small batch so I’ll use it before it goes bad (the recipe said it will last 2 weeks refrigerated).  Next time around, I’ll try a batch with either horseradish or wasabi powder.

With mayonnaise getting so expensive at the store, I believe this can save some money and even if not, I think it tastes better.

~ Monica

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Published by bubblebathselfempowerment

The pandemic brought a lot of awareness to me about climate change, food shortages, how quickly our hospitals could colapse and more. This has sent me on a mission of becoming self-sustainable, empowered and working to help heal the earth. That is what the focus of this blog has become. The main way I'm working at this is through building a food forest and documenting as much as possible in hopes to inspire others. The more of us that do this, the more it will help heal the earth. When we buy produce from the grocery store, it was grown through monoculture, and that leads to use of chemicals that goes onto our food and into our planet, destroying soil. If we grow our own through permaculture (a food forest), we give the soil health. We also give ourselves health by growing organic foods and herbs that contribute to our health. There's a lot more to this, but this touches the surface. I'm only one year into this but my food forest is growing. If you have any questions, feel free to contact me.

13 thoughts on “Homemade Mayonnaise”

  3. Hey, I make my veganaise for years now with sunflower oil. The recipe is similar to yours without the egg and using soy milk. Now the boyfriend has read a book and he says to me that we can’t use the sunflower oil anymore.
    Do you know any oils that you can recommend that doesn’t cost me an arm and a leg? (Pierre want avocado oil) Olive oil can’t be used for the veganaise says the recipe.
    I know you’re smart with your money, so I thought that you would be the perfect person to ask 🙂

    Liked by 1 person

    Reply

    1. When I can’t find a good deal on olive oil (my fave), I use plain old vegetable or canola oil and usually buy a big plastic bottle at Walmart for under $3. I don’t think they have any nutritional value is the thing, but when funds are short, I use what I can afford. Not sure this is a solution for you but I hope it helps. I’ll have to tell my daughter about your veganaise, since she recently went pescetarian.

      Liked by 1 person

      Reply

      1. I understand taking the funds into consideration. It’s the same over here 🙂
        For the veganaise you take 100 ml soy milk, add 1 tablespoon mustard and 1 tablespoon apple cider vinegar, then measure 200 ml of your oil (not olive oil) and add that very slowly to the soymilk with a mixer/blender. You can add a pinch of salt. I use kala namak, which is a salt with the smell of eggs. And that’s it. Very simple and very good! If she likes it, she can try it out.

        Liked by 1 person

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