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I am a shameless lover of mayonnaise. I truly believe it is one of the few perfect condiments. As such, it was to my grave disappointment when I found that every store-bought mayo that I could find had either sugar or HFCS in it. SCD denied! So obviously it was time to make my own. This is, of course, not an SCD-specific thing, but I suspect that it’s something a lot of folks haven’t done before. And if you’re like me, feeling as though one ‘important’ food after another is no longer available, it’s helpful to know how to substitute or replace the ones you really love. Here’s the recipe I used:

Homemade Mayonnaise

  • 1 egg yolk and 1 whole egg
  • 1 cup oil of your choosing (canola will yield a more neutral flavor but is ‘not recommended’ for SCD, olive will add more depth and interest but sometimes is overpowering. I like using sunflower.)
  • 1/2 tsp vinegar (I like the white wine or apple cider varieties)
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • dash of ground black pepper
Place the yolk, egg, vinegar and lemon juice in a food processor. Process until mixture is bright yellow and consistent… about 30 seconds. Leaving the processor running, *slowly* drizzle the oil into the mixture. If you are using a Cuisinart brand processor, you’ll notice that your white plunger has a hole in the bottom of it. This is precisely what that hole is for… pour the oil into the plunger and let it drip out. Other processors may offer this feature also, but you’ll have to confirm that for yourself. As the oil is drizzling, you’ll see the mayo begin to take form. When all of the oil has been emulsified into the mixture, add the salt and pepper. Pulse to mix. Now, season to taste. You can add all kinds of stuff at this point…. roasted or crushed garlic is divine. Maybe some olives or cayenne pepper? More lemon juice? Or just leave it as it is. It’s pretty much a blank slate at this point for you to use as you see fit. One point of interest: this recipe yields a fairly heavy, rocky mayo. If you prefer yours with a lighter, smoother texture, substitute a whole egg for one of the yolks and use an additional bit of oil (maybe another 1/8 cup?)
One important note: As you no doubt noticed, this recipe uses raw eggs and no preservatives. If you have concerns about using raw eggs, proceed accordingly. I’ve had luck keeping this safely edible in the fridge for up to a week or so.