Friday, April 21, 2017

Food Of The (Southern) Gods... Yes, Mayonnaise...

As homesteaders, one thing we rarely have a shortage of is EGGS.   I’m always looking for ways to use my eggs besides the usual – scrambled, boiled, fried or deviled…  To that end, having an easy mayonnaise recipe on hand is a must for us.  Remember, tho, since this is freshly made (no preservatives), it has a shorter (fridge) shelf life – a week to ten days, tops.  But, as yummy as this is, it’s probably not going to last that long anyway.

[Photo Credit: Vera Kratochvil]

Yields Approx. 2 cups
  • 2 large egg yolks, at room temperature
  • 1 teaspoon (tsp) pink Himalayan sea salt
  • ½ teaspoon (tsp) dry mustard
  • 2 teaspoons (tsp) fresh lemon juice
  • 2 tablespoons (Tbsp) white or apple cider vinegar
  • ½ teaspoon (tsp) sugar (optional)
  • 2 cups of olive oil
1.      Add all of the ingredients, with the exception of the olive oil, to the blender or food processor, and blend/process for approx. 10-15 seconds, or until the consistency is creamy smooth.
2.    With the blender or food processor still running on low, slowly begin adding the olive oil.  S-L-O-W-L-Y is the key!  Begin with just a couple of drops.  Let it blend into the mixture and wait 20-30 seconds before adding a few more drops. Continue adding the oil, a few drops at a time, until the mixture begins to thicken.  Continue blending/processing.
3.    As the mixture begins to thicken, you can increase the amount of olive oil to a steady, but thin, stream.  Be sure to stop pouring and check your mixture regularly to make sure that the mixture has had enough time to integrate all of the oil before continuing to pour more.  This is a slow process but well worth the extra effort.
4.    When all of the oil is added and blended completely, do a taste-test to check consistency and flavor.  Adjust accordingly.
5.     If you aren’t using all of the mayo immediately, be sure to store the remainder in a glass jar with a tight lid in the refrigerator. 

FirstCold Pressed Gluten Free Extra Virgin Olive Oil

Now is a great time to whip up some egg salad, chicken salad, tuna salad or a grilled cheese sandwich and enjoy your tasty mayo creation.

To A Life Of Simplicity
Happy Homesteading!
~ Susan & Rick
Celtic Acres Farm

If you have a question or comment, you can leave it below, and I will do my best to respond.  Please keep your comments civil and clean.  I reserve the right to delete inappropriate comments. 

About the Author:
Susan along with her husband, Rick, are the owners of Celtic Acres Farm, an organic, self-sufficient, off-grid farm where they raise chickens, ducks, goats and a pig, rescue dogs and cats, grow their own heirloom, non-gmo produce, create handmade crafts and home décor items, and strive to live a self-sustaining lifestyle while attempting to carve out that little piece of paradise where they can live free, breathe free and commune with nature.
Celtic Acres Farms is committed to healthy animals, a greener planet, recycling-reusing-repurposing, while maintaining our rural heritage and sharing it with others. We believe that we must all lead the way to a more sustainable future while never forgetting the things of the past. 

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