The one condiment most of our customers wish we would stock is ready mayo. And while we figure out the method to make raw eggs shelf stable (any suggestions welcome), I'm excited to share with you a super easy method for mayo making. It's so quickie, that I find myself preparing the mayo while my crew is already at the supper table waiting for their salad dressing. And best of all... cleanup is a cinch!2 free range eggs
3/4 tspn sea salt
1 Tblsp white wine vinegar
1/2 tspn ground mustard
2 cups oil
Place eggs and salt in a 32 oz. glass jar. Place the handblender on the bottom of the container, and beat on high speed for 15 seconds. Add vinegar and mustard and beat for 10 seconds. Add oil 1/4 cup at a time, while mixing on high speed. Go around in circles with the blender, so that the oil incorporates well. This should take up to four minutes. Store mayo in fridge for 14 days.
And now... for our lucky Salsa & Duck Sauce winner... Congratulations to Daniella!
Danielle said...
I discovered the Digestive Wellness website several years ago, and love your products! I especially love being able to use a website and know that everything is SCD compatible.
Thank you all for your lovely comments! Print this post
6 comments:
Love the quick mayo recipe--it sounds delicious and SO easy! I was thinking though that canola oil was not on the acceptable list for SCD. Please clear up this confusion for me. Thanks.
Rachel
I have done this with olive oil and it works fine if you use just the yolks and not the whites. I use Dijon mustard rather than the mustard spice too. : )
Hey, I'll try that with the olive oil without the whites. Canola oil is SCD legal, but not recommended due to the conflicting health facts.
Try it with hard boiled egg yolks. That's how I have always done it, no egg whites. maybe that way it will preserve better. :) If you want it thicker, add the mustard last.
Katalin
I wonder if pasteurized eggs would be a way to make shelf-stable eggs? Just doing a quick Google search, I found this: http://www.safeeggs.com/
Adding whey, the Nourishing Traditions way (Sally Fallon's cookbook from the Weston A Price Foundation) will make the Mayo last longer in the fridge but I'm not sure how long it will last on the shelf. Whey also makes the mayo thicker and since it's fermented it digests more easily and it provides lots of good bacteria for a healthy gut flora.
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