THE BEST! Homemade Mayonnaise/Salad Dressing

 I  love Mayonnaise.   LOVE it!   

I grew up in a family where that Salad Dressing in a jar that looks like mayonnaise (MW)  was called mayonnaise, so I grew up thinking that I didn't like mayo.  It wasn't until I graduated and moved away to college that I discovered the delicious creaminess that is mayonnaise.   A love affair was born.

Then, I began a new love affair with the man who became my husband.  And although it wasn't a deal breaker, I was still horrified to learn that he loves MW, not Mayo!   Since we've been married, we've been a divided household.  I'm firmly planted in the Mayo Camp...and he is just as firmly committed to that sickeningly sweet other stuff.  And worse than that - he has recruited my precious son to the dark side of "salad dressing".   *sob*

Finding a decent mayonnaise since we started eating more traditionally has been difficult.  I did find one that I could order online, but I just cannot fathom paying in the double digits for a jar of mayonnaise.   I can't do it.     And the MW stuff?   reading the ingredient list on that jar makes my skin crawl.    The last jar of that was just scraped clean by my husband and son, and I warned them that it was the end.   I just won't buy it any more. 

Sooooo - I've been on a quest to make a Mayo/Salad Dressing that is healthy, and a good compromise for all of us - and finally, I believe I've done it!    It's slightly sweet, but doesn't make my teeth ache, and it's smooth and creamy.   I've been known to eat it off the spoon!   It's full of healthy fats, and pastured eggs.   I also add whey to mine for the added health benefits, and also because it helps keep it fresh longer.   If you choose to make it without the whey, it will last about 2 weeks in your refrigerator.   It will last much longer with the whey, but I'm not sure how long, because it never lasts that long in our house!   

I use refined coconut oil in this, because I don't want coconut flavored mayonnaise, but I do want the health benefits of the coconut oil - plus, it gives it substance, so it's very spreadable, but not runny.   The walnut oil is a very mild oil, and very high in omega-3's, which I like.   Many people use olive oil, but even with using a mild olive oil, I felt like the flavor overpowered the mayo.  It was okay, but not my favorite.   I tried several oils in combination with the coconut oil, and walnut oil came out as the winner.  A couple other oils that worked well were Sunflower oil, and Grapeseed Oil....I just prefer to use an oil that is higher in Omega 3's and less refined.
This recipe also requires an Immersion Blender.   I LOVE my Immersion (Stick) blender.   I was scared to make mayonnaise for the longest time, because I'd always read how hard it was to get it to emulsify, and how tricky it was to make.  Well, not if you have an Immersion Blender!   It totally makes it easy - not once did I have it not work in all the times I tried this recipe, and with all sorts of different oils.  Plus, it's good for so much more - making a quick smoothie, blending soups (and sauces) right in the pan to make cream soups.  I used it to blend strawberries to make strawberry syrup for pancakes a couple days ago...Seriously,  if you don't have one, you NEED one!

So - here is my recipe for the BEST Mayonnaise!

3 egg yolks
1 egg
1/2 tsp. prepared mustard
2 Tbls. lemon juice
1 1/2 teaspoons white wine vinegar
1 tsp. celtic sea salt
2 Tbls. raw honey
3/4 cup coconut oil - liquid
3/4 cup walnut oil   (I use Spectrum Naturals brand)
2 Tbls. Whey (optional)

In a wide mouthed quart jar,  blend the egg and egg yolks with the immersion blender until creamy.  Add the rest of the ingredients except the oils and whey (if using), and blend until well mixed together.   Then, while continuing to mix with the immersion blender, pour in the oil in a steady stream.   Move the blender up and down a bit to combine the oil with the rest of the ingredients, and keep blending for a minute or two until it starts to thicken.   At that point, if you are using the whey, add that in too and blend until it's incorporated.    Either store it in the jar you blended it in, or transfer it to another jar.   This makes a pint jar full to the very top!     If you are using the whey, let it sit on the counter for about 6-7 hours before refrigerating, if not using the whey, you can refrigerate immediately.    It will thicken more as it cools.  
AND - here is the biggest tip!  The flavor gets better after a day or two.  Seriously!   Every time I make it,  I taste it immediately, and think "Meh - not so great..."  but then I taste it the next day, and it's "WOWWEE ZOWWEE - this stuff is GOOD!"

I've used it in potato salad, and to make tartar sauce, and in dips....along with just using it as a spread.  It's beautiful any way you use it!

I'm sharing this recipe at Fight Back Friday at The Food Renegade.  Awesome way to find lots of great real food recipes!