Homemade mayo is the best. Some people are a little scared of using raw eggs because of the fear of Salmonella poisoning. If you use organic, free-range eggs, the likelihood of getting food poisoning is virtually nil, however, if you want to play super safe, the recipe below is cooked, so all your fears can be put to bed.
INGREDIENTS:
- 4 organic egg yolks
- 2 tbsp of filtered water
- 1 tbsp of apple cider vinegar
- 1 1/2 cups of extra virgin, cold-pressed olive oil
- 2 cloves garlic, crushed
- 1 tbsp fresh basil leaves, finely chopped
- Salt and pepper to taste
DIRECTIONS:
- Combine the egg yolks, water and vinegar in your food processor and blend until they are combined.
- As the processor is still whirring around, begin to add the olive oil in a slow and steady stream. If you add it too quickly, the mixture could separate or curdle*.
- Transfer the mayo to a double boiler or if you don’t have one, pour it into a metal bowl over a large pan of boiling water. Heat until a thermometer reads 160 degrees F.
- Remove from heat and when cool, add the garlic and basil. Transfer to a jelly jar or a glass container and store in the fridge for up to 5 days.
*If your mayo does curdle, try adding a tsp of boiling water, as it often does the trick. If it doesn’t, you may need to chuck everything out and start again.
I purchased the yogourmet yogurt maker to try to make yogurt from almond milk as I am vegan and allergic to cows milk. I have had no luck. Anyone have any suggestions? The nondairy options in the stores are so expensive.
Have you tried using goat milk? Many people who have cow milk allergies can drink goats milk because it has a lower lactose level. (Myself included.) I also make kefir using goat’s milk. Good luck.
Also, I know Savvy Teas, savvyteas.com has a non-dairy starter for kefir. I am unsure about a non-dairy yogurt starter, but you might want to check there. 🙂