It’s Tuesday Tips at the Tall Earth blog. This week learn how to make your own home-made artisan mayonnaise and incorporate healthy fats (guilt-free!) in your diet.
You may be wondering why we’re featuring artisan mayonnaise in our healthy eating series. Isn’t it bad for you? Aren’t fat and cholesterol the root of all evil? Why else would the media bombard us with that messaging all the time?
Alright, two possibilities here. 1: You eat a balanced diet and so the moderate dose of the healthy variety of fat and cholesterol is actually beneficial. 2: You eat indiscriminately, so there’s no reason to scapegoat mayonnaise.
People tend to overload on sugar, carbs and unhealthy fats (e.g. Fast-Food French Fries and Soda) but poor innocent mayonnaise gets the stigma of the artery clogging bad guy. Is it better to eat a store-bought concoction called “mayonnaise” that somehow manages to be “low-fat” (read: chemical additives plus sugar)? No, in my opinion, it isn’t. You can enjoy a moderate amount of your own home-made, nutritious topping (sans additives and preservatives) absolutely guilt-free!
Now that we’ve got that settled, let’s get to it.
1 or 2 egg yolks, separated (Separate the yolk out of the egg by passing it back and forth between the halves of the eggshell over a bowl. The whites should spill into the bowl, while the yolk remains in the shell.)
1 cup olive oil (You can use Extra Virgin, but it can end up a little bitter. Try a lighter oil. You can even experiment with a very light oil, like Avocado.)
1 tsp vinegar
1/4 tsp salt
1 whisk. Always mix eggs with a whisk. It doesn’t help the eggs any, but it makes you look like you know what you’re doing. (Just kidding, if you don’t have a whisk, just use a fork.)
Put your egg yolk in a mixing bowl. You may want to put a towel around the bowl to steady it.
Break the yolk. Stir in the olive oil a few drops or a drizzle at a time. Go slow because this affects the taste. If you go too fast it could turn bitter. Pour very slowly and stop frequently to allow the mixture to form an emulsion between pours. If you pour too fast or don’t let it mix proper, it will separate. But fear not, if that happens, you don’t have to start anew. Simply add your mixture verrrry slowly to another yolk and it should emulsify.
Bro-Tip: It’s helpful to have someone helping you with this process. You may or may not want to ask your gorgeous date to make mayonnaise with you 😉
I prefer 1 cup of oil per egg yolk, as I find this ratio to yield a creamier result but you can definitely use up to 2 cups to get more yield for your efforts.
Once you are satisfied with the texture, you can add the vinegar. You can use plain white or apple cider vinegar. You can also experiment with other types of vinegar. A raspberry vinegar will give your mayo a fruity infusion that’s a little different and very tasty.
Bro-Tip: Dissolve the salt into the vinegar first. Otherwise the salt will not dissolve in the mayo and will remain granular.
Taste the final result and adjust for taste.
If you’re amazed with the results like I am, put some in a small glass jar and bring some of your artisan creation as a gift to your host at your next get-together. They’ll love it AND they’ll be impressed with your new skill.
Bro-Tip: Remember to use your eggshells in the garden or put them in the compost.
Next week: Join me as we explore using Chicken as a versatile ingredient. You’ll be able to use your artisan mayo in your Chicken Salad… so good to eat.
Until then, be well and eat well.