Homemade mayonnaise is often a pain to put together. However, making it helps to work around many of the additives and preservatives found in commercial mayonnaise and salad dressing. The problem is that most homemade mayo recipes call for several cups of vegetable oil. Here’s a recipe I’ve been working on for some time that takes another step toward healthier alternatives, yet still leaves a mouthful of flavor for you to use in your kitchen. This variation also works well with our family because my grandsons have acute reactions to many of the additives in commercially processed foods. Read about MSG and my grandson.
This recipe will produce a full quart and only takes about twenty minutes to make. You can use a standard counter top blender to produce it. However, if you only desire a pint, I would advise using a small food processor type blender or an immersion blender for the creamiest result. As with any product containing eggs, keep this refrigerated and do not expose it to prolonged room temperature or it will become rancid.
Start by combining the following items in a blender. If doing the smaller amount, use a bowl appropriate for your immersion blender. Mix until smooth and creamy.
16 oz small curd, low-fat, cottage cheese
3 Tbl olive oil or equivalent
3 Tbl sugar
3 tsp white vinegar
1 tsp salt
In a small sauce pan combine the other ingredients. Blend well, making certain that the eggs are totally dispersed in the mixture.
4 Tbl corn starch
1/2 tsp white vinegar
1/2 tsp dry mustard
1 cup water
Stirring constantly, cook over medium heat until thick and bubbly for two minutes. Remove from heat and combine it with the first mixture, blending thoroughly. Cool two hours in the refrigerator. We keep ours in a quart canning jar. You could use a washed commercial mayo jar with a lid for your batch.
Now use this as regular mayonnaise on burgers and cold cut sandwiches. Or for a variation, set aside a half cup and add garlic and chives to make a great chip dip. To make a tarter sauce, add a little lemon juice to 3/4 cup, then mix in a bit of chopped onion, green pepper, and pimento or firm tomato. Mix a tablespoon or two with a half cup of vanilla yogurt and a tablespoon of sugar as a coating for a freshly mixed fruit bowl. Add a half cup to your favorite Italian seasonings and blend it into your next pasta casserole for a zingy variation. The next time that you make guacamole, add a tablespoon or two of this homemade mayo to your standard recipe.
Think outside the box with this healthier mayonnaise recipe. It’s so easy to make and the seasoning variations are endless. Enjoy!