Soy Bean Oil? No Thank You

It seems that soy bean oil is in almost everything these days.  From cereals to vitamins.  The main reason I don't like it is because most of if is genetically modified and I am not a believer in GMOs (genetically modified organisms). GMOs are more and more prevalent in our food system and there is no law that requires them to be listed.  That subject is for another day; however, the link below is a good article from Natural News about GMO soy prevalence.

http://www.naturalnews.com/034812_GMO_corn_soy.html

I am constantly reading labels and am still amazed at how many things contain soy bean oil.  Even organic products, so I just steer clear.  One thing that I use and I know many people use is mayonnaise and for years I bought mayonnaise since I thought it was difficult and time consuming to make.  Why bother when it was so easy to just buy a jar?  So, I started reading the labels and they all contain soybean oil.  For example, these are the ingredients labels from Hellman's Real Mayonnaise taken from their website.

Ingredients for Hellman's Real Mayonnaise

SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE. 

Ingredients for Hellman's Mayonnaise with Olive Oil

WATER, SOYBEAN OIL, OLIVE OIL, WHOLE EGGS AND EGG YOLKS, MODIFIED POTATO STARCH, VINEGAR, SALT, SUGAR, LEMON JUICE, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, PAPRIKA OLEORESIN 

 

I didn't like the ingredients, so, I started looking for recipes.  I found a very simple recipe and have been using it ever since. Now, in ten minutes I make my own mayonnaise that has the ingredients I want in it and tastes much better, too.  If you would like to make it, you will need a food processor and a 16 ounce jar with a lid to store your mayo. Here is the recipe for:

Homemade Mayonnaise

Ingredients:

1 Whole egg (room temperature)*
2 Egg yokes  (room temperature)*
1 Tablespoon  fresh squeezed lemon juice (I use lime juice, too, if I don't have lemon)
1 Teaspoon Dijon Mustard
 1/2 Teaspoon Kosher salt
Pinch of Pepper 
Up to 2 Cups Grapeseed Oil **

*Since raw eggs are being used, use only the freshest eggs possible.  I use local farm eggs.  As the egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. Also, it is not recommended that you use this for small children or the elderly whose immune systems are either not fully developed or are diminished. You can; however, use pasteurized eggs, if you wish.
**I use grapeseed oil since it has a mild flavor and will not solidify after being refrigerated.  You can use other refined oils like pure olive oil or sunflower oil.  An unrefined oil such as extra virgin olive oil, will solidify when chilled and cause separation when it is returned to room temperature.

Put egg, egg yokes, lemon juice, mustard, salt and pepper into food processor.  Process for 10 seconds or more until creamy.  
With the food processor running, pour in oil very slowly in driblets at first to start the emulsification process.  The first additions should be slow and gradual so it does not separate.  Wait about 30 seconds in between additions.  When it has started to thicken a bit, start to add more oil in a small steady stream.  Do not stop the machine at this point, but stop pouring every few seconds to make sure the oil is being absorbed and is continuing to thicken.  Add about 50% of the oil at this time.  Stop the machine and scrape down the sides of the processor.  Check the consistency and flavor.  You can add more lemon, salt or pepper at this time.  If you want to add more oil, to thicken it,  start the machine again and keep adding a small stream until it reaches the consistency  you prefer.  You may not use all the oil.
Scrap into jar, seal and label with the date.  This will last in the refrigerator for up to two weeks. 

	I have added hot sauce, too, for a little more zip.  Oh, and what to do with the egg whites that are left over from the recipe?  I whip them into an egg white omelet!