Make White Mayonnaise
White mayonnaise is the more salad dressing kind of mayo, and is actually preferable to egg yolk mayo in certain dishes, or if you have extra egg whites because you live on regular mayo. While it might be considered a more "dietary" kind of mayo, dietary cholesterol bears little relation to blood cholesterol, anyway, especially if you have a healthy metabolism, flushed with resveratrol and other anti-oxidants; so this thinking is largely devolved.
It's a great dressing that lends itself well to the inclusion of any flavoring, and high in protein. Slight variations in this recipe produce frosting (topping), or custard, so the possibilities here are endless~plus, in making your own mayo, you will see what you have been missing!
Although the price of grocery-store mayo can be through the roof nowadays, it is just a separation of eggs, yellow or white (somewhere down the list for grocery-store mayo), and oil, and an acid ~ mayo is just emulsified oil Plus whatever plain or amazing flavors you care to infuse into it. Virtually everything creamy in the condiment aisle is a flavored mayo.
Contents
Ingredients
- Egg whites
- Olive oil, or other oil
- Vinegar or other acid
- Flavorings
- Sweetener (optional)
Steps
- Separate some eggs. It is very important to do this thoroughly. Even a speck of yellow is no good.
- The egg white determines how much mayo will be made; depending upon size, and season, about 1 cup oil, and 1 teaspoon vinegar, to each egg white.
- Put the room temp egg white(s) in, preferably, a tallish, skinny olive jar.
- Add infusion material. On top of the egg whites, set whatever your mind offers up to you for flavoring the egg white-olive oil frappe. Don't be afraid to get creative here.
- Add some vinegar (with "the mother", of course), or lemon juice, or other exotic, acidic juice. Sage and key lime mayo frappé d with homemade, jelled, iced fruit cocktail is sublime...lime juice cooks fruit and jello , so no leftovers (as if)...acids other than vinegar typically need to be doubled to 2 teaspoons.
- In calculating an exotic acid here, consider what a teaspoon of vinegar (roughly 5% acid) would taste like plain, then understand that that is the impact, roughly, that your acid needs to have.
- Don't forget the oil! If you're eating grocery store mayo, you're currently paying extra-virgin, cold-pressed prices for...that? You'll also see that you are paying free~range egg prices. Add about 3/4 cup of your preferred oil on top of the infusion, reserving 1/4 cup to "fill" the mayo. Your oil should be room temp also.
- Mix with a "hand food processor" (immersion blender) for instant mayonnaise (about 4 seconds). Alternate methods will be given their due in a moment.
- Ground the working end in the bottom of your mayo ingredients, turn it on, and raise slowly (four seconds to a cup). Dribble in extra mayo to "fill" the egg white; experience (and the state of the "gloss" on the mayo) will be your guide. Use immediately or refrigerate. Shelf life about 48 hours.
- Finished.
Tips
- While it's common to think of this as a salad dressing, or sandwich spread, it is also just a step or two removed from frosting (by adding some sugar, and replacing the vinegar with lemon juice), and variations here lend themselves well to everything from fruit dishes, to beef dishes.
- You can produce the same, delicious mayo with other food processors, or even a whisk, but these are more labor intensive, and virtually impossible with winter eggs. Lecithin can be added to aid the process.
- A word about "bad" cholesterol, and the "bad" part of the egg in either case, there is no such thing. Millions of Frenchmen laugh in your general direction. This crap is perpetrated by the same people trying to sell you commercial "mayo" (yuck) for $5 a jar, who have incidentally stripped all the nutrition from your food; now they, or their ilk, can sell you a pill. If you aren't metabolizing cholesterol correctly (you probably aren't), don't blame the egg. There is no reason you can't eat a dozen eggs a day, and live to 120.
- See that mayo can be a Avoid Illness or Declining Health with Better Diet and Nutrition, or a perfect food. Your mayo eggs can come from chicken - coop chickens, force fed corn, beaks clipped, loaded with antibiotics, and still swimming in salmonella (although not the worry you might think with the egg whites), and paired with palm, or some other sewing machine - grade oil, or be a (much sought after) cup of nirvana, balanced in the Omegas, with no thought of leftovers until tomorrow. Notice how much more oil a "summer" or "fall", free range (grass fed) chicken egg supports, compared to a winter or spring, or "chicken coop" chicken egg. This is literally a "counter" for the oil based nutrients (omega~3, B vitamins) in the egg.
Warnings
- Of course, the egg white does not support bacterial infection the same as the yolk, anyway.
- It is highly recommended that you purchase your mayo eggs, especially, as free range and beyond organic as possible, and recognize that while this lowers your risk of salmonella considerably you are still dealing with raw eggs.
