What’s In Your Sandwich?

I hope its not that “fat-free mayo” in the easy squeeze bottle!  Take a look at the actual ingredients from one of the major brands on supermarket shelves from coast to coast..

WATER, MODIFIED FOOD STARCH, SUGAR, HIGH FRUCTOSE CORN SYRUP, VINEGAR, SOYBEAN OIL, CONTAINS LESS THAN 2% OF SALT, CELLULOSE GEL, NATURAL FLAVOR, ARTIFICIAL COLOR, EGG, YOLKS, XANTHAN GUM, MUSTARD FLOUR, LACTIC, CELLULOSE GUM, PHOSPHORIC ACID, VITAMIN E ACETATE, LEMON JUICE CONCENTRATE, DRIED GARLIC, DRIED ONIONS, SPICE, YELLOW 6, BETA CAROTENE, BLUE 1, WITH POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES.

Make your own real mayonnaise!  It is delicious, inexpensive, healthy and and easy to make..

Adapted from a recipe by Sally Fallon

Makes 1 1/2 cups

1 whole farm-fresh egg at room temperature
1 farm-fresh egg yolk at room temperature
1 teaspoon homemade mustard
1 1/2 tablespoons fresh-squeezed lemon juice (about 1 med. lemon)
1 tablespoon whey
3/4 to 1 cup extra virgin olive oil or expeller pressed sunflower oil (not canola)
generous pinch of sea salt

“Homemade mayonnaise imparts valuable enzymes, particularly lipase… The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content…”

In your food processor, place egg, egg yolk, mustard, salt, whey and lemon juice and process until well blended, about 30 seconds.  With the motor running, add oil in a very slow, thin stream.  Taste and adjust seasoning.

Allow to sit at room temperature for 7 hours before transferring to refrigerator.  The mayonnaise will thicken as it stands.

9 thoughts on “What’s In Your Sandwich?

    1. How long will the mayo made with whey keep? I have been using a different recipe, but just found this one and it sounds really good. I have not been using whey, but I will start. Also, is it just me or is the homemade mustard from the recipe REALLY SPICY? Thanks for all of your info!

      1. Thanks, Paul!

        Mayo with whey should keep 3-4 months in the fridge. The mustard starts out very hot and sharp, but starts to mellow out after 3-4 weeks. If its still too hot for your taste, you can use ground yellow mustard instead of whole seeds, in a ratio of about 3 parts mustard to 1 part filtered water. Hope that helps!

        Regards,

        Ren

  1. I’ve made many of Sally Fallon’s fermented recipes, but her mustard recipe is SO HOT!!! How can I tame it down to be more like dijon

    1. I agree that it is pretty hot! Here’s a milder version for you to try..

      1/4 cup whole yellow mustard seeds (not as hot as brown seeds)
      1/3 cup filtered water
      2 tablespoons dry white wine
      1 tablespoon wildflower honey
      2 tablespoons liquid whey
      1 teaspoon sea salt
      juice of 1 small lemon, more or less to taste
      1 clove garlic

      Blend everything together in a food processor, adjusting consistency, if necessary, with additional filtered water.

      Cover tightly and allow to stand at room temperature for 3 days before transferring to the refrigerator. Tastes more mellow after it has been aged for a week or two.

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