Aunt Helene's Homemade Mayo

 

I had a video on this from Youtube, but after saying that it was the most important recipe you would ever learn to make, they took it down!   Well, now, given the urgency of the recipe, it's an emergency and I'll have to post what I can remember.  

1 1/4 C avocado oil

3/4 C MCT oil

2 T apple cider vinegar (see "final thoughts" below)

the juice of 1/2 lemon (optional) (see "final thoughts" below)

2 T hydrolyzed collagen (if feeling the need for insurance)

1 tsp salt

2 large eggs

Use a large mouthed one quart Mason jar because this will require an immersion blender and the blender won't fit into a small mouthed jar. 

Pour the avocado oil and the MCT oil into the jar.  I like to use the Chosen Foods avocado oil because it has a mild taste.  The MCT oil should be "C8."  What does that mean?  I don't know.  Something about the medium chain triglycerides.   Or just use all avocado oil if you like.  I don't think it would be a good idea to use all MCT oil.  

Add the gelatin.   For this I use Great Lakes hydrolyzed collagen (it comes in a green container).  It contains a scoop inside that is one tablespoon.  So add two scoops of hydrolyzed collagen to the oil.  

Add two tablespoons of apple cider vinegar.  For this I use Bragg's Apple Cider Vinegar, with the mother.  Warning.  Whatever you do, don't put more than two tablespoons of vinegar into this recipe.  This will result in a mayo fail.   Why would anyone do this?  Well, some of us have a set of measuring spoons that includes a tablespoon and a half measuring spoon, which they may mistake for a tablespoon.   

Add one teaspoon salt.  

Add the juice of 1/2 lemon.  This is optional, but it gives it a great tanginess. 

Add two large eggs.  

Ready for blender magic!  Put the immersion blender down to the bottom of the jar and blend for a little while, until the mayo begins to emulsify.   Begin to move the blender up through the mayo and emulsify the rest.  

Mayo success!  Be sure to unplug the blender before attempting to take any remaining mayo off and clean.  The mayo should be good for about a week.  

Final thoughts after a number of tries on this recipe.  I've started using 1 1/2 T apple cider vinegar and the juice of one whole lemon.  I have even started putting lemon extract in, about a capful, which I guess is 1/4 tsp.   I've concluded that when the apple cider vinegar that I use, which is "with the mother," gets down below about one third of the bottle, it becomes more concentrated and apparently causes the mayo not to set properly.  (Who knows?  Maybe mother is doing something funny here.)  And this is the purpose of the collagen.  And extra layer of insurance against mayo fails.  I usually don't use the collagen.  I suppose one could fortify this with flavoring too, like rum or bourbon.