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Recipe For How To Make Your Own Organic Mayo/Mayonnaise Traditional or With A Twist

Updated on October 11, 2011

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When one thinks at all about Mayo, that staple for most fast foods as well as home made snacks, a dressing for salads, as well as an additive to a lot of other foods that you prepare.

If one has to look at what goes into the commercially bottled versions that you see in the Supermarkets shelf and if one then compares it to this simple homemade version, with all those fresh ingredients, without any of those preservatives.

Would you not think it better to do it at home? Using the finest Organic raw material?


Not only that, compare the costs versus quality, organic homemade is the smarter choice.

A quick Mayo to dress those salads

The Garlic & Mustard Mayonnaise

This is a great one for the general purposes. This forms the base for some very interesting variations

Ingredients


75ml of lemon juice

5ml of crushed mustard seed

2ml of chopped garlic

1 free-range egg

5ml of non-iodated sea salt

5ml pepper

250ml of Organic Virgin Olive Oil


As always It is How we put it all Together

Method

  1. Place all the ingredients except the oil into the blender, switch the blender on at medium speed and blend the ingredients very well, once they have blended together, while the blender is still running, slowly add all of the oil - a bit at a time, blending it well as you are adding the oil,.
  2. Once you have added all of the oil and the mixture seems smooth, switch off the blender, remove the lid and inspect the mayonnaise.


The texture of the mayonnaise, should be thick and creamy, and have a healthy shine to it. The taste and texture in your mouth should also be smooth and tangy, with just that the hint of garlic.


Should the mixture not be correct blend it together for a few minutes more, and then retest.


When ready, transfer the mixture to a clean jar or container, seal and label it with the date on it, as this mayonnaise should keep for 2 weeks in the refrigerator.


And now for something different

  • Additive 1.Add 1-2 fresh chili to the ingredients in place of the mustard, this will give it a nice bite.
  • Additive 2.Add 1 tablespoon of tomato sauce and a pinch of black pepper to the ingredients. this is ideal for sea foods
  • Additive 3. Add 20ml of Feta or Blue cheese - this version then needs to be used on the same or next day, use in pasta, or with baked potato. or as a dip for chips
  • Additive 4. Add a quarter to a half of an Avocado Pear - great addition to the Sunday Brunch table, or also for that late night snack.


Comments

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    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      6 years ago from Johannesberg South Africa, The Gold Mine City

      Lorraine, 1ml is about 1/4 of a teaspoon, you can add more to taste, I usually use 2 teaspoons if I am going to be using it for tuna mayo! It depends on taste.

    • profile image

      lorraine 

      6 years ago

      how many teaspoons is equivlant to 1 ml_

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks for the comment, Darlene,and I am sure that you will find it a tasty addition as a salad dressing or for that Egg Mayo Sandwich.

    • DarleneMarie profile image

      DarleneMarie 

      10 years ago from USA

      Great idea Rodney, can't wait to try your recipe out!

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Karen, I would add a herb that you would find in the Indian (India) stores called curry leaves if they are fresh. Otherwise any other fragrant type of herb.

      I must admit I never tried it with herbs.

    • Karen Ellis profile image

      Karen Ellis 

      10 years ago from Central Oregon

      Sounds great - I wonder what kind of fresh herbs you could add to this for a variation.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Therein lies the secret, the sace is good as it is, but you need to be able to dress for it for a variety.

    • Eileen Hughes profile image

      Eileen Hughes 

      10 years ago from Northam Western Australia

      The variations would make it more interesting.

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