Homemade Mayonnaise

It was mentioned to me recently that we only cook two recipes from any one cookbook, which sounds ridiculous when i think about how many books i have but perhaps it's not far from my truth. I have been meaning to post this recipe for Mayo for some time, as it is one I always return to. It's taken from my tatty old Moosewood cookbook a wholesome whole foods delight i bought (?maybe it was a present?) sometime back in the 80's (yes the good old days) and I haven't gone near supermarket mayonnaise since. I tend to make it when eggs are plenty and with the onset of spring i am pleased to report that my girls are laying well. The three chicks we raised from the creche hatching have all turned out to be ladies (although not laying yet it looks like it will be any day now), so we have seven chickens in total. When out on my walks along the Merri Creek I pick them a bunch of greens so that when i let them out to free range they tend to by pass my vegies. I have some garden beds fenced off but none the less they still get in and their scratching around can cause enough damage to make me twitchy. So watch out ladies if you don't prove you can earn your keep.....

Mayonnaise makes 3.5 cups

1/2 cup vinegar (or part or all lemon or lime juice)

1 tsp honey

1/2 tsp salt

1 tsp tamari

2 whole eggs

2 egg yolks

Beat together in a blender (eggs should be at room temp)

Gradually drizzle in while blender is still running

2.2 cups of oil (I have used extra virgin olive oil in the past but i find its flavour too strong, so i either mix it with another oil such as rice bran or just do rice bran or whatever i have avail.)

The mayonnaise will thicken as the oil is drizzled in. As soon as it thickens stop or it will thin again.

You can add pesto parsley ( I will post about this soon) or garlic to make aioli or thin it down with a little milk to cover a coleslaw.