I love your “Campaign for Real Food.” Even though I told my husband it was the onions, we both know the reason my eyes misted over the other day is because your commercial came on. So, uh, when are you going to jump on board? Because when the first ingredient in your product is soybean oil, that is not real food.
Oh, and what are those “natural flavors” you keep mentioning? Come have a seat over here and I will make you REAL MAYO. Farm fresh eggs rich in essential fatty acids, Vitamins A&D, and tons of minerals. Antioxidant rich olive oil blended with metabolism-boosting coconut oil . . . with a touch of honey, salt and cider vinegar for added yum-factor. Come a little closer, I promise I won’t bite. Real food changed my life, so let’s keep your campaign and update your product. In the meantime, pull of a chair and I’ll make you a sandwich. Love, Heather
How to Make Homemade Mayo
Update: I’ve actually discovered an easier method using an immersion blender. Here’s the tutorial.
I hope that video helps you erase the intimidation of learning how to make homemade mayo. I’m not sure what happened to the last few seconds of video, but what I was trying to say is that the mayo is so thick it will cling to a spoon upside down! UPDATE: If you don’t want to stand around and pour the oil in, you can pour it in the “food pusher” and let it drip through the tiny hole at the bottom.
It can be kind of difficult to clean, but it makes the emulsification process really easy!
From there, slowly add the oil directly to the jars while running the immersion blender continuously. Easy peasy!
- Place egg yolks in food processor and blend for 1 minute
- Add apple cider vinegar and blend for 30 more seconds
- Add salt and honey. Blend just enough to mix
- Turn the food processor on and pour the oil in as S-L-O-W-L-Y as possible (this is the secret to creamy mayo!)