I’ve never been able to find a store-bought mayo that doesn’t contain the evil canola oil. Even the ones that claim to be made of “olive oil” still have canola in them.Years ago, I’d tried the recipe for homemade olive-oil mayo in Nourishing Traditions, but it always came out runny. I tried subbing out coconut oil to make it more solid, but I found the coconutty flavor didn’t really work for mayo, so I kinda gave up on it.
But today, I was making potato salad, and a lightbulb went off to substitute good ole fashioned LARD for the olive oil, and PRESTO!!! Perfect mayo!!! It’s so good, in fact, that I wonder if LARD was actually the original base for mayo before it was demonized. Well, now we know better, don’t we?
Here’s the recipe: ENJOY!
REAL HOMEMADE MAYO
1 egg yolk
1 tsp. prepared mustard
2 or 3 tsp. lemon juice
1 TBsp whey or other lacto-starter (OPTIONAL: the purpose is to make the mayo last much longer. 2 months or more, as opposed to 2 weeks without it.)
generous pinch of salt
3/4 cup lard (melted)
Put all ingredients except lard in food processor. Mix well for about 20 seconds. Then turn processor on and drizzle in melted lard slowly.
Super nutrient dense with Essential Fatty Acids — use it on everything!