Guest post: by Christine Coburn

 
Making Mayonnaise Is Cheap And Easy
$5.29 for a quart of mayo??? Not on my watch I won’t… It takes only a few minutes, a few dimes and is so easy to make. If you have some backyard chickens and have stocked up on oil and lemon juice or vinegar then the stores running out will not stop you from having a nice mayo sandwich. Not to mention the barter possibilities of knowing how to make this treat when the masses can not buy it.

 

Mayonnaise, Recipe Ingredients:

  • 2 egg yolks (save the whites for other things, they can be frozen and then whipped into meringue at a later time)
  • 2 Tablespoons lemon juice
  • Oil About 1 ½ cups (you pick the kind you like best, I use regular old vegetable oil)
  • If you like miracle whip then add 1/8tsp each garlic and onion powder and substitute vinegar for the lemon juice

 

Mayonnaise, How to:

Separate the yolks from the whites and place the yolks in a small bowl. Add lemon juice. Using a mixer on high then drizzle the oil directly over the beaters, only drizzle it in a small stream. If you just pour it then the mayo will not whip up. Stop drizzling the oil every few seconds and allow the mixture to whip. Keep adding the oil and beating until it whips up to the desired consistency. The more oil you add the thicker it will get.

Mayonnaise, Tip:

There are times with certain oils that this will not work properly. I had one bottle of oil I got from Aldi’s that would not whip into Mayo to save my life. The Wal-Mart brand of oil works well. Olive oil mixed half and half with vegetable oil works very well and is healthy for you. If you have a batch that does not whip up do not give up. It took me a bit to get the trick to making it down (the drizzling of the oil was the trick) and now I can whip up a batch in 5 minutes, it tastes so much better and costs so much less…..

Mayonnaise, Shelf Life

:
This does not have preservative chemicals so it will not last a super long time like the store bought chemical laden stuff. It must be refrigerated and not left on a counter. After a month or so it will begin to smell bad so do not make more than you can use in a couple weeks. You can adjust the amounts for the amount you will need. The ratio is 1 egg to 1 tablespoon lemon juice or vinegar then enough oil to whip up.

 
A picture is worth a thousand words:
Ingredients and equipment needed for Mayo: Yes one of those eggs is green. Mine are home grown and some of my girls are a breed of chickens that lay colored eggs.

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Mayo beginning to whip

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Mayo all done whipping

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Mayo all done and in a re-purposed jar. Large plastic peanut butter jars work well also.

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