In making this video, I realized how much I didn’t like mayonnaise growing up, and how much I adore this recipe. If you taste the difference between homemade mayo and that bought in a glass jar far away from a refrigerator, it’s kind of scary.
Homemade mayo has three crucial elements: raw egg yolks, a whole lotta oil, and some sort of acid, be it vinegar or lemon juice. These things emulsify together into a creamy delight of a sauce, and will last for a good few days in the fridge if you’re lucky. The fact that big brand mayo lasts for months on end in the fridge? I’d say it’s a long departure from what the original was that inspired it!
Anyways, I learned how to make mayo working in an upscale Mexican restaurant in Portland, and I’ve adapted some of their techniques to this very basic, yet very essential, staple in my Bubble Child kitchen. I use colza (or canola) oil because of its good omega-3 to omega-6 ratio, and add some healthy apple cider vinegar and minced raw garlic to help my immune system.
It might not be “diet” food, but it’s damn tasty, and has some real benefits for your health with the good fats and prebiotic properties of the garlic!
homemade garlic mayonnaise & cabbage ‘slaw
|Prep time||15 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian|
|Meal type||Appetizer, Condiment, Salad, Side Dish, Snack, Starter|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Cold|
- 2 egg yolks
- 1 or 2 cloves garlic (minced)
- a very large pinch sea salt
- ~1 1/2 cup colza, safflower, or canola oil (1/3 of your total oil can be olive oil, but not all, as it will solidify and separate in the fridge)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon sweetener of choice (agave nectar, sugar, xylitol, or honey) (optional)
- cabbage for slaw (cut into thin strips with either a sharp knife or a mandolin)
|Step 1||In mixing bowl, whisk together egg yolks, garlic, and sea salt. Whisk in a VERY VERY tiny amount of oil until completely emulsified. As in, 1 teaspoon. Continue by the teaspoon, whisking in the oil to the mayonnaise base until each addition of oil is completely emulsified.|
|Step 2||Once the mixture is very thick, add your tablespoon of lemon juice of vinegar. It will get more runny again, so whisk until homogemous. Repeat the same process with the oil until the sauce has thickened up to desired consistency. (The amount of total oil you'll add will vary based on the size of your egg yolks.)|
|Step 3||Add salt and sweetener to taste.|
|Step 4||To make it 'slaw, using a mandoline or fine knife cuts, shred 1/2 a green cabbage into thin strips.|
|Step 5||Mix into the seasoned mayonnaise. Add salt if desired.|