Vatican's Homemade Mayonnaise (Friendly Foods)

Eddie Cox and Vatican Lokey are two of my most favoritest people in the whole of the wide, wide universe. (I am aware there are grammatical and spelling issues in that sentence. It's intentional.) They have been true and amazing friends for many, many years. I grew up around them and watching them on stage helped me learn how to be a performer, not just a singer.

Eddie and Vatican are also very good friends with my mom, whom I call, Shorty Cupcake. I call her that because she's super sweet and stands only 4 foot 11 inches tall. They visit her often and look out for her since I'm on the other side of the Atlantic.

 

Vatican & Eddie!

Vatican is great in the kitchen and he has contributed some recipes to Teedy Cooks. He sent me a mail today with one of those tasty lovelies! You'll find the mail with his recipe for Homemade Mayonnaise below...Hi Sweetie,

Eddie suggested I send you the recipe for Shorty Cupcakes' favorite homemade mayo.

It looks more complicated than it really is.

The most important things to remember:
All the ingredients MUST be at room temperature.
The key to good mayo is patience at the beginning.
Each egg yolk can take up to but no more than 3/4 cup of oil. Any more than that will cause the mayo to separate and be ruined.

I look at mayo as more than just a condiment. I see it as another part of the total nutrition package we should be getting everyday. My recipe is not the basic, but I have worked to refine this recipe for maximum nutritional efficiency.

All the oils I use are cold-expeller pressed.

Tools
Spatula, Bowl, Electric mixer, tablespoon

Base
Yolks of 3 free range organic chicken eggs
1 Tbs dry mustard or 2 Tbs stone ground or spicy brown prepared mustard

Oil Mixture
1 3/4 cups canola or safflower oil
1/4 cup each toasted sesame oil and extra virgin olive oil
Blend thoroughly.

Acid Mixture
3 Tbls. Unfiltered Apple Cider Vinegar
1 Tbl. Balsalmic Vinegar or Salata Salad Vinegar
1 Tbl. lemon juice
1Tbs. Liquid Amino Acids (or comparable amount low salt soy sauce)
2 tsp onion powder
1 tsp garlic powder
1/8 tsp stevia extract powder
2 Tbs. nutritive yeast flakes, dissolved in mixture (optional)
Mix these together thoroughly and set aside.

Final Ingredient
3 Tbs. boiling hot water

Start the water boiling now. On the highest speed possible beat the egg yolks for at least a full minute or until they get lighter and more viscous. Add the mustard and beat again for another minute. At this point begin adding the oil to the mixture one tablespoon at a time. (IMPORTANT! You cannot stop adding the oil for any reason until you have added at least a third of a cup. If you stop before that point the mixture collapses and you have to start all over again.) Constantly push the splatter back into the mixture to ensure even distribution of the oils. After the 1/3 cup has been added you can add the acid mixture by single tablespoons and mixing well in between doses. Be careful with the acids to oil ratio. Too much acid makes the mayo thin.

Once you have used up all of the oil and have the consistency you like, add the tablespoons of boiling water to the mayo one at a time. The boiling water sets the sauce and prevents it from separating.

Place into a clean jar with a good seal and refrigerate for at least an hour before using.

You will be very, very surprised at how good fresh homemade mayo can be. With time the process becomes second nature. I have not bought prepackaged mayo in the stores for over two years, and I even give batches to friends on a regular basis.


Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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