Homemade Paleo Mayonnaise
Spring is on the move (& hopefully with Summer close behind). Around these parts the light is permeating around 4:00 am, the roosters from the nearby neighbor alerting everyone within ear shot to arise by 5:30, and my little girls are ready to begin by 6:15ish. I welcome these morning with much more gusto, because it means plenty of Vitamin D, picnics in the park, & walks in the evening.
For me, I can't help but imagine what Ma Ingalls would have been doing around this time at Plum Creek. She was probably feeding the chickens, making bread, churning butter. I like to imagine her sitting at her table with bowl & whisk, using those mighty muscles covered by layers of cloth, which caused egg & oil to submit to her will. The emulsion was created and she added more oil, along with some salt and a couple minutes later she'd have some mayonnaise.
More than likely, that's what was happening in France & not at Plum Creek. But in my home yesterday, I was taking part in this rhythm found throughout centuries of women & men transforming an egg & oil with some herbs & spices into a creamy, eggy gift. The more we take part in knowing where our food comes from & how we can transform these simple gifts, the more we appreciate the goodness of the feast. Happy Friday to you!
Homemade Paleo Mayonnaise (printable recipe)
I only had extra virgin olive oil on hand, because I didn't want to make yet another stop to the store with kids in tow. Had I found some light olive oil in my cupboard, that's what I would have used. Use room temperature ingredients. And if you're wondering why my mayonnaise is more yellow than creamy white, it's because the pastured egg yolks.
2 room temperature pastured eggs, separate & save the whites for later.
1 tsp fresh lemon juice
1 tsp mustard
1/2 tsp sea salt
1 - 1 1/4 cup light olive oil
All ingredients at room temperature. Get a kitchen towel and make a little nest to place your bowl in it. This will stabilize your bowl from moving while you whisk. Get your whisk ready. Measure your olive oil in a measuring cup with a spout.
Add your two eggs, lemon juice, mustard & salt to the bowl. Whisk them thoroughly until completely combined, about 15 seconds. Continue whisking and slowly, I repeat, SLOWLY, add 1/4 cup of olive oil. Your whisking hand should NOT STOP WHISKING for even one second. What you're doing is creating an emulsion between the oil & other ingredients.
Once the emulsion has been created. You can tell by the mixture looking a bit like gel, it thickens (takes about 40 seconds or less). Once you see this, continue whisking and add the remainder of the oil in a nice steady stream. Taste & see if you need more salt. If you want to add some herbs (like tarragon) that would be lovely. Store in the fridge for about a week or two, depending on how old your eggs were.