Best Homemade Mayonnaise Recipe Ever!

Mayonnaise is a staple in a North American refrigerator. It finishes a sandwich, adds to a salad, and provides a tasty dip for vegetables. It can be transformed into a dressing, whipped into devilled eggs, and slathered on salmon. And it can also contain preservatives, additives, high fructose corn syrup, transfats, and GMOs. It is also often sold in plastic jars which may or may not be leaching toxins into the product. Yum. Thankfully, it isn’t difficult to make.

With basic ingredients such as egg yolks, oil, salt, mustard and a bit of sugar, you can easily make up a batch that will last for several weeks in your fridge. The hardest part of making mayonnaise is getting it to emulsify. Normally, oil and water don’t combine, but we can force a combination with the use of egg yolks and this makes a creamy sauce. The first few times I tried to make it I made an oily, separated mess. That’s because each recipe I read about told me to use a blender. I have discovered the secret of easily making it emulsify and now I am going to share it with you.

The key to any emulsification is (lack of) speed. TAKE YOUR TIME! When you are adding the oil to your mixture, do it REALLLLLLLLLY slowly. A very slow, steady stream is key. Now here we go!

Homemade Mayonnaise Recipe

Ingredients:

  • 2 free range egg yolks
  • 1/4 c. white wine vinegar (you can use apple cider vinegar or distilled vinegar but the taste will change subtly)
  • 1 tsp. Dijon mustard (or my homemade mustard)
  • 3/4 tsp. sea salt
  • 1 tbsp. sugar (Optional. I use organic cane sugar. With sugar it tastes more like Miracle Whip )
  • 1.5 c. neutral-flavored oil (I use grapeseed)

Directions:

  1. Combine eggs, vinegar, mustard, salt and sugar in a wide mouth mason jar.
  2. Using an emersion blender, combine ingredients well.
  3. SLOWLY and steadily pour oil into the jar while blending continuously. Move blender up and down a bit, and around the jar constantly, while pouring the oil in. An extra set of hands to hold the jar is helpful but not vital. Pour the oil so slowly that it will take several minutes to complete. Once about 3/4 of the oil has slowly been added you will start to feel the mixture emulsifying, or thickening.
  4. Continue to mix until oil is completely emulsified.
  5. Store in refrigerator for up to several weeks.

Note:

This product contains raw eggs so make sure your eggs are from a good source, and keep product refrigerated.

This post has been linked to From The Farm Blog Hop #40, Waste Not, Want Not Wednesdays #35Frugal Days, Sustainable Ways #80, and Fat Tuesday July 9th.

Chamomile-Infused Fresh Hand and Body Lotion Recipe

I recently introduced you to fresh lotion, an age-old product that dates back thousands of years, long before chemical preservatives were introduced.  The only difference between commercial lotions and fresh lotions is that fresh lotions contain absolutely no chemical preservatives, and thus the shelf life is limited to a few months rather than a few years.  Fresh lotion is superior to commercial lotion just as fresh food is superior to preserved food.  I have chosen to share my recipes with you to encourage everyone to make small batches of fresh lotions and use them up, rather than adding preservatives which may be harmful to our bodies. To read more about the benefits of fresh lotions, click here.

This fresh hand lotion recipe is built from my basic lotion recipe, but also contains aloe vera gel, witch hazel and chamomile-infused oil.  It is the perfect consistency for a pump bottle, which will also help keep bacteria from entering the product.

Aloe Vera is a cactus plant that belongs to the Liliaceae family.  The gel is extracted from the thick leaves simply by cutting open and scooping out, or can be used to treat burns topically simply by placing a cutting of the plant directly on the burn.  Aloe vera has anti-inflammatory and anti-oxidant properties and is beneficial to skin regeneration.  It’s non-greasy, moisturizing qualities make it a great ingredient in fresh lotions.  Learn how to extract it from your own plants for use here.

Witch Hazel is an extract from the leaves and bark of the North American shrub  Hamamelis virginiana.  It has impressive anti-inflammatory qualities and is known to be beneficial in the treatment of, among other skin conditions, diaper rash, razor burn and bug bites.  Witch hazel is also anti-microbial and is used to heal bruises and cuts. It demonstrates some anti-bacterial and anti-viral qualities.

Chamomile flowers come from the Anthemis Eecutita plant.  They are easily harvested from your own flower garden by removing the flowering tops and dehydrating them.  They can be used fresh as well.  Chamomile has powerful anti-inflammatory properties from its natural chemical component, azulene.  It is used for healing and soothing rough or damaged skin.  Chamomile flowers can be used to make a calming herbal tea, or an be infused with oil to be used in cosmetics, providing a beneficial, soothing oil.  To learn how to infuse oils yourself click here.

Materials

  • Immersion blender
  • Kitchen scale
  • Wide mouth mason jar
  • Spoon
  • Small, thick-bottomed pot
  • Small pyrex liquid measuring cup

Ingredients

Directions

  1. In a thick-bottomed pot melt beeswax with oil just until it is melted.  Once melted, add rosemary oil or vitamin E, and essential oil.  Pour into a wide mouth mason jar, set aside and allow to cool until room temperature.
  2. The following ingredients must be at room temperature before beginning.  In a measuring cup weigh and add hydrosol or water, witch hazel and aloe vera. Set aside.
  3. When wax/oil mixture has cooled down to room temperature (touch the outside of the jar.  If it is hot, it isn’t ready yet) but is still soft, begin blending with a stick blender.  SLOWLY pour your water mixture into the jar in a slow, continuous stream, while blending constantly, circling around the mixture to make sure it is all blended in. You can move the emersion blender up and down and around to help the process.  Don’t pause until all the water has been added.  Continue to blend for a few minutes to ensure your mixture has emulsified.
  4. Store in a lidded container for up to 2 months.  Refrigeration will help prolong shelf life.

Notes:

  • It is very important to combine your ingredients when they have reached room temperature or your emulsion will fail and your water will separate.  If this happens, drain off the water and use the lotion as a body butter.  It will be greasier but will still make a nice product.
  • Always ensure your hands are clean when you use the lotion to prevent bacteria from entering your lotion.
  • It is helpful to sterilize your utensils first with boiling water to help prevent bacteria from entering the lotion.
  • You can interchange or combine other liquid oils.  Grapeseed oil is known to be one of the least greasy of the oils.
  • If you want to add a solid oil (for example coconut oil or cocoa butter) to your recipe make sure most of the recipe is still a liquid oil so the product doesn’t get too solid at room temperature before you have combined the water and the oil.
  • You can use any hydrosol or floral water to replace the distilled water. Check the ingredients first to make sure they are pure. Some people have luck using flower “teas” such as chamomile, green tea or calendula but note that this might increase the spoiling rate.
  • When choosing essential oils keep in mind that citrus-based oils can be photo-toxic. Used in moisturizers on skin that is exposed to the sun can cause severe sunburns.
  • I have linked ingredients to Mountain Rose Herbs, a company that provides high quality, organic ingredients from sustainable sources. Mountain Rose Herbs is my first choice in companies that provide quality ingredients.  Alternatively, most ingredients can be purchased in natural food stores.
  • Here is a link to make your own infused oils.

This post has been linked to Waste Not Want Not Wednesday #25, Wildcrafting Wednesday #83Simple Living Wednesday, Small Footprint Friday #24, Frugal Days, Sustainable Ways # 68 , Small Footprint Friday and Homestead Abundance.

 

You might also be interested in reading:
Back To The Basics: An Introduction To Fresh Lotion and a Recipe.

 

 

 

 

 

 

 

The Best Butter Tarts Recipe From Sratch.

My all time favorite treat as a child was butter tarts.  My mom made them at Christmas and I soon learned how to make them for my own family.  There is something about the sweet, chewy raisin centres that are to die for.

 

Crust

(Makes enough for 3 pies so you can freeze what you don’t use, or half the recipe)

  • 4.5 c. white flour
  • 1 c. whole wheat flour
  • 1 tbsp. brown sugar
  • 1 egg, beaten lightly
  • 1 tbsp. white vinegar
  • 1 lb. butter or lard

Directions for crust:

  1. Mix first 3 ingredients well.
  2. Combine egg, vinegar and 1 c. cold water in a glass measuring cup.  Mix well.
  3. Cut butter or lard into dry mixture with pastry cutter until pieces are pea-sized.
  4. Add water mixture, a bit at a time, while tossing with a fork, until dough will form a ball.
  5. Kneed a few times to make a ball.  Roll out half of the dough to about 1/4 inch thick or thinner, as preferred.  Cut into circles with large round cookie cutter or wide mouth mason lid.
  6. Press dough carefully and evenly into un-greased muffin tin.
  7. Freeze extra dough for another day.

Tart Filling:

  • 1 c. raisins
  • 1 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/4 c. melted butter

Directions for filling the tart shells:

  1. Combine and mix tart filling ingredients in a bowl.
  2. Spoon the filling into the tart shells, about 3/4 full.
  3. Bake at 375F for 15-17 min.
  4. Allow to cool in muffin tin for 10 minutes.
  5. Remove from tins carefully and cool fully.

This post has been linked to Farm Girl Friday Blog Fest #14.