I really can’t pass up the opportunity to send a cheesy quote your way, so here it is.
Don’t worry, it’ll make sense (maybe) soon enough.
One of the first authors I got sucked into the world of food via was Michael Pollan. In Food Rules, I really connected with the “Eat all the junk food you want as long as you make it yourself” rule he puts out there. Lately I’ve been wondering if we’d really eat so much of the “wrong” things if we had to make them ourselves. Similarly, I’ve wondered if I’d eat in such a hurry all the time if I didn’t have the microwave (it sounds backwards, but if you didn’t have the option of heating up whatever in less than 5 minutes, might you not put more effort into meal planning and prep?).
One of the things I “miss” from my pre-Paleo/By Design days is mayonnaise, which is silly to say because it’s totally legit (eggs and oil and a bit of lemon juice or vinegar with spices) but I mean more the convenience of grabbing a jar off the shelf at the grocery store and going on my merry convenient coleslaw-making way.
At any rate, mayonnaise was one of those things that I failed at (miserably, I might add) in the past. I pulled out my apron and my determination today and got back to the kitchen. Using a blender and a recipe from my Food Science lab, I whipped up something totally passable as mayonnaise and felt like Martha.
In the mix:
- 1 egg
- 1 tbsp vinegar
- 1/2 tsp dry mustard
- ~3/4 c. oil (I had a cup on hand)
I turned the blender on and mixed the egg, vinegar, and spices before I started slowly adding the oil while it kept blending. By slowly I mean so slowly that my arm was tired (and I’m not a whimp) from holding it over the blender. I watched the consistency and when I was happy, I stopped adding the oil.
It tasted good and it worked in coleslaw so this was most definitely a success in my books.
I used olive oil (it tastes a little strong, I’ve read that perhaps a lighter blend would be better suited) but I have a feeling the baconnaise recipe I have bookmarked in Practical Paleo would be the bomb too.
What deters me mostly from buying the jarred stuff is the questionable oils and ingredients in the mix. Here are the ingredients from the low fat version I used to buy:
WATER, MODIFIED CORN STARCH*, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP*, EGG WHITES, SALT, SUGAR, XANTHAM GUM*, LEMON AND LIME PEEL FIBERS*, COLORS ADDED*, LACTIC ACID*, (SODIUM BENZOATE*, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, PHOSPHORIC ACID*, NATURAL FLAVORS. GLUTEN-FREE. *INGREDIENTS NOT IN MAYONNAISE.
Besides being confused by why those things with the asterisk aren’t in the mayonnaise, I just think that it’s a little more complicated than it needs to be. The regular varieties are less interesting but still contain soybean or canola or vegetable oil, oils I think of like my ex-boyfriends from high school–so yesterday.
What’s a canola look like, anyway? Where exactly in these veggies is this oil? I get confused–I learned about the stuff in Food Science, but I was obviously memorizing for multiple choice’s sake (dairy is good as long as it’s pasteurized, recommend whole grains for fibre, etc. etc.). For a refresher, I refer to trusty old Wikipedia.
I digress, so back to my point.
Homemade is better.
If you haven’t tried mayonnaise-making before or if you’re like me and have failed at it in the past, I assure you it’s not that hard! I wouldn’t call myself a mayonnaise master just yet–like I said, I want to play around with the oil I used and I may attempt a batch without the mustard. Still, I was amazed at how simple (and quick!) it was. Bonus points for the fact that it held together in the fridge!
If you think I can ramble on about random things, you’re right. Now, go make some mayo.