News from the Test Kitchen: Whole food mayo you can trust

From the test kitchen artistry heights of croissants and chocolate we dropped this week into the everyday existence of the mundane. In so doing we added to our list of things we simply won’t buy anymore from the store.

The previous list included pasta sauce and peanut butter and barbecue sauce and salsa and (most of the time) beans.  The Bride has been experimenting with different bath and beauty products, but it remains to be seen if she’s fully committed or if soon she’ll return to Sephora with her credit card burning in her wallet.

But as we goofed around with several products in the test kitchen, the Bride herself gave the seal of approval to these projects.

“We will never buy this from a store again,” she said delightfully.

In fact, she forbade me from writing about them (which I am sort of breaking here. The jar on the right pictured above is a sneak preview of the Bride’s claimed blog territory. Stay tuned).These items took very little time and were significantly better than the store-bought variety. I’ll mention only one: mayonnaise.

Mayo was the Bride’s idea. I don’t have it much, so I don’t pay it much attention. But when visiting her parents, she looked at the label of a jar of Best Foods. The ingredients she couldn’t pronounce freaked her out, not to mention the soy bean products. So we gave it a shot. Pictured below is about half-way into the process:


Our recipe included just five ingredients:

  • 2 eggs
  • 2 cups of sunflower oil
  • 1/2 tsp salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon of fresh lemon juice.

Put the eggs, vinegar, lemon juice and salt (start with a little and add a little more later if needed to taste) in a blender and give it a whirl.

Then with the top open as it blends, add in the first cup of oil. Blend for about a minute. Add in part of the second cup, blend another minute.

Stop to check taste and thickness. If needed add a bit more salt and the rest of the oil. It will emulsify into the perfect texture as you check it and blend. Ours took a total of the two cups and about three minutes blending. We only used a higher speed for about 10 seconds at the end.

Mayo has a bad reputation because it’s high in fat, which has never fully recovered from the industrialized food lobby’s demonization of fat to make billions of “low-fat” products that not only made us fatter, but killed many. So many of us who grew up thinking “I can’t believe it’s not butter” was good for us have to be reprogrammed. Mayo became “Miracle Whip” and egg whites became healthy even though so much of what’s best for us is in the discarded yellows.

Mayo, made from home and used with moderation, can be used without guilt. The ingredients are all healthy, there is no hidden crap from processed foods and the taste far exceeds Best Foods.

Add this to the list of “never again” buying at a store.

We recommend that the eggs you use in this recipe be as farm fresh, and organic as you can possibly get. It’s worth the added cost!


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