I’ve been wanting to do real mayonnaise for a long time now. I did decent stuff back in 2007 but it was with canola oil, which we’re avoiding now because it’s genetically modified. At least it wasn’t the partially hydroginated soybean oil that’s in commercial mayo.
This weekend I finally gave up on the kitchenaid and used the food processor, which is what is recommended in Nourishing Traditions anyway. I hadn’t used it before because I find it a pain to clean, and also I wasn’t sure which blade to use. I just used the biggest metal sharp 
blade and it worked really well. I remembered that this was why I bought the grape seed oil, and since the grape seed oil is bright green my mayo has a green tint but that’s fine. I ran out of grape seed oil before it was done, so there’s some olive oil in it too.
I added whey also, so it’s lactofermented. After letting it sit out for 7 hours (which is so counter intuitive! Haven’t we been trained since forever to never let mayonaise sit out?) it did thicken up, and then even more after being in the fridge. I’m happy with it and am officially no longer intimidated by a little oil, salt, raw eggs, and whey.
Great post! I was wondering if you’d tried this recipe with olive oil? I’m trying to avoid oils that are very high in omega 6 and very low in omega 3.
I’ve seen the original recipe in NT but have not tried it yet…
Your thoughts?
Hi Trace, Olive oil and grapeseed oil are both high in omega 6 and low in omega 3, I usually blend the two to get a more mild tastes, though we have also used straight olive oil. We don’t mind the taste, but some people do.