Organic Mayo
A delicious mayo recipe from our friends at Healthy Urban Kitchen.
1 large egg yolk, at room temperature
¾ cup oil *
1/8 tsp salt
1 tbs lemon juice
½ teaspoon Dijon mustard
Set up your electric beater or blender. Place the egg yolk and salt and add the mustard, lemon juice and blend on pulse. Keep the blender running as you add oil drizzling very slowly. This will take a few minutes. Don’t rush the process. The oil may begin to separate from the egg. When all the oil has been added, add more salt and lemon juice. Refrigerate for up to five days. Stir before serving.
* Notes on oils
Extra Virgin Olive Oil can be used, however, walnut oil makes gives it a more buttery taste.
Hazelnut oil gives this a nutty flavor.
Truffle oil works great and gives it a more earthy flavor but also makes for a more pricey mayo.
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looks like a good salad dressing or mayo.
have not tryed this yet but have been looking for a good healthy dressing
Is it ok to eat an uncooked egg yolk??
When making this mayo how do I calculate the amouts per serving?
very unsure about the measurements, whats 1/8 or 3/4 of how big of a cup. not too improessed. can anyone help
@Suzy
It’s your call whether or not it’s safe, but if you don’t think it is, stop eating regular mayonnaise as well, since that too contains raw egg!
i’ve been making my own mayo for years. if you want something with a little more flavor for dips or spreads you can add fresh garlic and organic tomato paste and you will have a terrific garlic sauce, everyone loves.
Shabina……You can’t be serious! If you honestly don’t know then
I suggest you go to a supermarket or a shop that sells kitchen equipment and buy yourself a proper measuring cup and measuring spoons which have the 3/4 and 1/8 amounts printed on outside of them or you will never be able to follow the simplest of recipes! Good Luck
Shabina,
In recipes the cups, tablespopns (tbs) and teaspoons (tsp) refer to standard measures. You can get a sets of measuring cups and measuring spoons at the same store you buy pots and pans or at a supermarket or other stores that sell cooking supplies. I have purchased such items in the USA, UK, Australia and New Zealand. They are surely available in many other countries. Measure carefully and you will surely get good results.
Shabina,
1 US cup = 240 mL.
1 teaspoon (tsp) = 5 mL.
1 tablespoon (tbsp or tbs) = 15 mL.
Suzy,
Some athletes drink raw eggs as a quick source of protein. (The original “Rocky” movie shows the hero doing this as part of his training routine.) Restaurants like Orange Julius will add them to drinks upon request. I frequently add them to meals that are otherwise low in protein. There’s a very small risk of Salmonella infection in eggs that are sold commercially in North America. The risk is higher in other settings where the eggs contact come into contact with feces or if the hens are raised in unclean conditions. Some health advocates recommend that you never consume raw eggs or even cooked eggs with runny yolks. The elderly are more susceptible to Salmonella, so they have even more reason to avoid raw eggs.
I HAVEN’T EATEN DEVILED EGGS FOR AWHILE NOW SINCE I GAVE UP REGULAR MAYO BECAUSE OF THE SOYBEAN OIL IN IT. I TRYED KELLY THE KITCHEN COPS RECIPE BUT IT WAS A DISTASTER. SO I’M LOOKING FORWARD TO YOUR RECIPE USING WALNUT OIL.
Is cold-pressed grapeseed oil a good alternative? It is supposed to be really good for cholesterol lowering. Also I had come across “carrageenan” somewhere in the book and cannot find it again, good or bad ingredient?
Kimberly,
Isabel doesn’t like to recommend grapeseed oil because it is a vegetable oil. Also, carrageenan is fine to use.
I was just wondering about grapeseed oil, I don’t hear anything about it in any of the recipes… i’ve been using it for about a year now for cooking and i use olive oils for making salad dressings. should i continue using it ?
Grapeseed oil is a vegetable oil, so it is not recommended.
I make my own mayo all the time, but, I like to use a little honey or sugar. It never separates and is always nice and thick. This is my recipe, I’m sure you can adapt it to your needs.
1 egg (whole)
1 tsp salt (I use sea salt)
1 Tbsp. honey or sugar, or try some other sweetener
dash cayenne pepper
1/2 tsp. dry mustard
1 cup mild tasting oil (I use safflower)
put all ingredients except for oil into blender jar or food processor bowl, adding the oil slowly blend at high speed until all the oil is added and mixture is thick. (My processor has a whip attachment which is what I use, but, I’ve used the “S” blade also)
This sounds great! I would recommend using olive oil as the oil, rather than safflower though. And make sure you are using either raw honey, stevia, or xylitol as the sweetener.
I made this with grapeseed oil and added a few things for aoli…it was awesome. I added:
Fresh thyme
plenty of fresh garlic
more lemon juice (myer if available)
little lemon or orange zest
Salt & Pepper
Paprika (smoked is nice but any is great)
Then I used this aoli to top some “steak fries” Which I made with white and sweet potatoes, hard boiled then cut into wedges and grilled with EVOO, S &P.
WONDERFUL side dish!
I have made my own mayo with extra virgin olive oil for years.
if you don’t have a blender just do it the old fashioned way with a whisk and add the oil very slowly. It really doesn’t take that long.
I sometimes add some tomato paste and Worcestershire Sauce to make a thousand Island Dressing. Yummmmm!
I tried Stevia and hated it. It was bitter to me and I couldn’t use it. I switched to truvia and really like it. I don’t use very much sweetener, but the Stevia was just awful to my tongue!
To ‘recover’ mayo that’s separated, just add some cold water, a teaspoonful at a time, while whisking until the mayo emulsifies.
Or, start again by whisking a fresh egg yolk in a clean bowl and then whisking in the separated mayonnaise until it emulsifies.
This is the best way to eat mayo. You know exactly what goes into it – and I find it tastes better anyway.
For a spicier dip – I add a tsp of HOT peri-peri sauce to about 1/2 cup mayo. This is great as a dip for hot chips, or Vegetable sticks.
Add more Hot sauce for a spicier version.
My husband loves it.
sounds great….diet mayo woooowwww….cs usualy they add sugar to the reciepe but this one seems greta…i’ll try it 4 sure…10x:)))))))
what are your thoughts on almond oil? I’m not really a fan of walnuts but I can’t find much info on almond oil.
Susan,
Don’t look now, but Truvia is stevia. Read the ingredients list.
.75 cups if you google it which was really hard was 6 ounces or 16 tablespoons
Susy – In the UK there are eggs that are safe to use as raw ingredients. You just have to check the box. When you have children your doctor may advise you of this fact.
Countless people are now being pulled into Coca Cola’s prime new hoax: the genetically modified sweetener Truvia. Do not let them fool you as Truvia is not the same as Stevia. This is because Stevia is an extract of half a dozen natural steviosides (glycosides), and Truvia is chemically pure Rebaudioside A, derived from genetically modified plants. Long term studies must be taken before we can fully understand what Truvia does to the human body. Consuming this product is being a guinea pig for this GM fraud.
WOW, I thought I had read every program there is, but I have found lots more new and practical info than I could have imagined. i can’t wait to get started.
Hi, your recipes are wonderful. Today I have put together your Chicken sweet potato stew and I can hardly wait until it is finished.
I believe the next time I prepare this dish, I will use chicken breasts instead of the thighs. I had no idea how much FAT there was on the thighs until I had to remove it, never again. I guess I could have asked the butcher to prepare them for me. I do realize the thighs have more flavor and moisture.
Thanks again
Isabel,what does tbs mean?
Alexandra, TBS means tablespoon.
Isabel, what is the reason for omitting the egg white from the mayo? I raise my own chickens and don’t like to waste anything.
Your program does a beautiful job of summarizing everything I’ve learned so far about good nutrition. I’m ordering your cookbook today to help my family with gluten- and lactose-intolerance, insulin-resistance, and other dietary needs.
I will try this one.. i’ve been looking for a kind of mayo w/c is good for diet.hope this will work.
Isabel, I have been using Truvia, thinking that it was Stevia, but now it seems like they are not one in the same. What is your opinion of Truvia?
Shawn, I don’t recommend using Truvia. While it is better for you to use that than to use sugar, it still is not as good as stevia. Truvia contains erythritol, which is an ingredient I suggest avoiding.
Is it okay to use honey instead of sugar? Why or why not?
very nice,i will try both recipe.
thanks for the info.every one
Can someone tell me the difference between using Grape Seed oil vs Walnut Oil (though I do love Walnuts)? I mean in regards to good fats vs bad fats?
Thanks!
~Denise
I also have another question – can you preserve or keep this mayo recipe for longer than 5 days? That seems so short of time
Steviva blend has erythritol as well, and steviva blend is called for in some of the recipes. Is there something else about Truvia that is bad?
a understanding friend if ever told me almost composting. Loved it while i tried hoard the surroundings, also establish some good wheatgrass and bought my own wheatgrass juicer here. Not at any time looked back since.
I am allergic to Mustard. Does anyone have a suggestion as to what to use instead?
how can an oil from the seed of a fruit (grape is a fruit -right?) be considered a vegatable oil? If you read about the benefits of grapeseed oil and if you hav ever used it in cooking (very light) it is hard to believe it is not an oil to consider adding to your diet.