Homemade Mayonnaise - Bring out the (very) best!

this looks awesome, but I'm curious - is it okay that the egg is never cooked? and what is whey and where would I get it.

The person who replied that all mayo is made with raw egg is (mostly) right - some brands may use pasteurized egg products, but mayonnaise has traditionally been made with raw egg. I use the eggs that my mother's hens lay because I know that they're healthy. I'd recommend using eggs from a trustworthy source - maybe you have a farmers' market nearby, or a friend who brings them in to work to share? If you don't find any right now, check around again in the spring. Those girls will be so busy, people will be begging you to take some.

As for the whey, it's the liquid part of milk, which is separated from the solids, or curds (remember Little Miss Muffet?). The easiest way to get some is to strain some plain yogurt. Pick a brand that's good quality (I'd stay away from low-fat; they don't taste as good after they're strained), with few additives. There shouldn't be many more ingredients than milk and yogurt cultures. Line a big bowl with cheesecloth, pour the yogurt in, then tie the cloth up and let it hang for several hours. The whey will come out into the bowl, and you can keep it in the fridge for a month or so. The yogurt will be thick, like Greek-style yogurt, and you can eat it however you normally would, or use it like cream cheese.

Let me know if you have any questions; I'm happy to offer advice!

That's perfect! You've got the hookup. Happy cooking!

Sorry I didn't get back you sooner. I should've checked my threads lately!

I saw a couple of people asking about whey - you can certainly make mayonnaise without it, but the addition helps it to keep longer in the fridge. If you think you'll eat it within two or three weeks, it shouldn't be a problem. And since this recipe only makes about a pint, it shouldn't be hard to use it up before it goes bad (I saw mold growth on mine once, after I forgot about the last little bit in a jar for about three months. In other words, you'll know when you shouldn't eat it anymore!). If you would like to keep the mayonnaise for longer than a month, I'd recommend including the whey. Here is the advice that I gave another lady who had the same question:

"As for the whey, it's the liquid part of milk, which is separated from the solids, or curds (remember Little Miss Muffet?). The easiest way to get some is to strain some plain yogurt. Pick a brand that's good quality (I'd stay away from low-fat; they don't taste as good after they're strained), with few additives. There shouldn't be many more ingredients than milk and yogurt cultures. Line a big bowl with cheesecloth, pour the yogurt in, then tie the cloth up and let it hang for several hours. The whey will come out into the bowl, and you can keep it in the fridge for a month or so. The yogurt will be thick, like Greek-style yogurt, and you can eat it however you normally would, or use it like cream cheese."

The reason why liquid whey (not whey protein powder) helps to preserve the mayonnaise (and other food, for that matter) is because it contains beneficial bacteria (in the case of yogurt, the bacteria is usually L. acidophilus). When you add it to your mayonnaise and then leave the finished product at room temperature for several hours, you give the beneficial bacteria time to multiply, creating lactic acid, which inhibits the growth of undesirable bacteria, mold, yeast, and other organisms. You can also get the same benefit from using unpasteurized vinegar, which contains similar desirable bacteria. I like Bragg's apple cider vinegar, but any unfiltered, unpasteurized product will probably do.

I hope this was helpful! Please let me know if you have any other questions. Happy mayonnaise-making!