recipe: whole egg herb infused mayonnaise

when i first tasted home-made mayo a part of my brain exploded in a really pleasurable way. since learning how to make my own, and swapping secrets with inspiring friends and neighbours, i could never go back to store bought mayo. plus we have a flock of 25 chickens and are always looking for creative ways to eat eggs.

when my mayo is homemade i know all the ingredients are well sourced. i can tweek the flavours to specific meals and it’s actually cheaper to eat home-made than to buy mayo in the store.

it saves me money to make mayo that is good for me and more delcious than what i could buy in the store.

basically home-made mayo is a dream and a half and i’m so excited to share it with you.

when my mayo game really leveled up was when i discovered i could infuse herbs into it. this means my mayo is made with eggs from my yard, organic canola that is robust with omega 3’s (similar to flax oil) and nutritious delicious wild crafted herbs.

and it tastes so good!

lots of mayo recipes say you should discard egg whites, i disagree. personally i think discarding whites is wasteful and unneccessary. but really, its all up to you. this recipe is how i make mayo, take it as a template and play with it. what matters is that your food tastes good to you and nourishes your body and soul.

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here’s the recipe:

2 large eggs or 3 small eggs
2 tsp lemon juice (or herb infused apple cider vinegar)generous pinch of salt
generous pinch of pepper
generous pinch of chili powder
2 tsp dijon mustard
2 tsp of honey
2 cups organic canola oil (could be a wide variety of oils and could be gently infused with herbs)

to make mayo i crack the eggs into a 1 liter mason jar and add all the ingredients other than the oil. I blend the mixture well with a hand blender, but you could do this in a stand up blender or with a whisk if that’s what you got.

you can play with the salt/sweet/spice ratios to get a blend that makes the most sense for you. what i’ve listed here is the recipe that tastes great to me. when i first started making mayo i used rosehip infused ACV and it was divine. you can infuse ACV by adding a small amount of herbs to the bottle, or putting herbs in a mason jar and covering them with ACV. some herbs i’d suggest playing with are nettles, calendula, roses, plantain, garlic, dandelion – but really anything that tickles your fancy and tastes good could work wonders.

once the blend is all mixed up i turn on the hand blender and slowly drizzle the oil over the blender in a delicate little trickle. the oil has to be added in a slow drizzle until the emulsion sets in. the emulsion usually unfolds at the half way mark. you can tell because the mayo will change consistency to a thick mixture that has less movement through the blender blade. the mayo ceases to be a liquid. once this happens you can add the rest of the oil as quick as you like.

if you are going to play with infusing oil for mayo i’d suggest going easy on the herbs. oil is the main ingredient in mayo. if you go to hard the mayo will taste very strongly of the herbs you infused. the infused oil i use for mayo has been infused for a day with a few tablespoons of herbs, rather than a full jar of herbs infused for weeks or months – which is what i would use for a salve. i encourage to you play with it. be creative and send me the recipes you come up with and absolutely love.

i hope you enjoy this recipe! <3

ps: on the regular residents at the homostead eat this mayo mixed with homemade nettle pesto. it’s divine and i highly suggest you try it.

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