SCD Mayonnaise, Just Like Grandma Used to Make

I have fond memories of my grandmother making mayonnaise when I was younger. I did not get to see her often since we lived in a different state, but whenever I visited she tried to broaden my taste bud horizons. She was Scandinavian, having immigrated to the U.S. from Sweden in 1950 with her young family, bringing with her not only some beautiful artwork and antiques that I’m blessed to now own, but the preferences for what I considered to be odd foods as well.

During one of my visits, I remember her making mayonnaise. MAKING mayonnaise. I couldn’t believe it. Although my friends now think I’m somewhat of a health nut, they laugh when I tell them that back then I did not know that corn didn’t come from a can. Really. Really. That’s ironic since now our cabinets contain fewer processed foods than Laura Ingall’s did.

Although the following recipe is different from Grandma’s in that it’s pasteurized, it still comes straight from the heart—and yes, from my Vita-Mix. I know what ingredients go into it, and I know that my younger daughter can eat it safely.

Is it harder than buying a jar at the store? You betcha. But the whole process takes less than ten minutes, and THAT is faster than driving to the store to pick it up.

I have to admit that because my husband is more patient than I am, he is much better at obtaining the correct consistency with this recipe than I am. Oh, and I didn’t develop this recipe; I’ve adapted it from multiple others online.

Here is the step-by-step tutorial.

Mayonnaise Recipe (SCD)

Ingredients:
2 egg yolks (the fresher, the better)
2 Tablespoons white or apple cider vinegar (or fresh lemon juice)
2 Tablespoons water
1 teaspoon honey
1 teaspoon dry mustard
¼ teaspoon salt
1 cup canola oil (Please note that canola oil is listed as “Legal, but not recommended” for SCD; I’ve also used olive oil. Choose your favorite budget-friendly SCD-legal oil.)




Place all ingredients into a non-stick skillet with the stove set to medium-low.
Stir continuously with a wooden spoon until the mixture JUST begins to thicken. One way to determine this is to “pull” the mixture toward you with the spoon. As soon as you notice that it does not flow back as quickly, remove it from the heat. This process takes about two minutes. Please note that in my experience, if the mixture has any clumps in it, it has cooked too long and will not thicken properly.




Place the bottom of the pan into a shallow dish of cold/ice water to stop the cooking process. After the mixture has cooled for two to three minutes, pour all of it into your Vita-Mix or blender. Another note: the directions for machine speed below are specifically for the Vita-Mix. You know your blender better than I do and will have to adjust accordingly.



Turn the power on and set the machine to low=1.
Start pouring the oil in right away, but very slowly, in a constant drizzle.Keep the machine on low=1 until the mixture starts to thicken, then turn it to 2, then 3.




After all of the oil is in the blender container, turn the machine up slowly to 10. Then switch it to High until you see the tell-tale “clover” sign indicating the mayonnaise is properly thickened. Turn the machine off.















Put the mayonnaise into a clean jar and store in the refrigerator for approximately two weeks. It will keep longer if you don’t “double dip,” and instead, use only clean utensils every time you apply the mayo.