Home Forums Hunting & Shooting Food, Cooking, and Game Preparation I'm digging fresh mayonnaise

So much better than anything store bought. I make a fresh batch every weekend and it lasts all week in the fridge.

One whole egg and one additional yolk from another (from my own flock of free ranging, pastured, hens) into a mixing container. Into that add a couple of tablespoons full of distilled white vinegar, a half teaspoon of yellow mustard, a quarter teaspoon of salt, extra light olive oil (not extra virgin or even regular olive oil, as they have a decidedly non-mayonnaise type flavor that produces the wrong result) of a volume to match the total volume of what's in there. Now put a stick style blender in all the way to the bottom and blend. Continue to add more extra light olive oil as you blend till it assumes the consistency you expect from mayonnaise, and you're done.

PS Light olive oil is just olive oil that's been so much filtered as to eliminate the distinctive olive oil flavor, so it can be used in a more versatile manner.

Ok, I'll bight. Why the mustard?

Emulsifier.

I don't know, but most recipes include a little.

Making it yourself is not only much better tasting, but much healthier when you consider that even a popular brand like Hellmann's is interested in maximizing profits by using the cheapest-ass ingredients that can still be classified as fit for human consumption, such as soybean oil.

I recommend only using eggs from truly free range hens to minimize the risk of salmonella.

Exactly why I plan to give it a try ! Thank you !

You're welcome.

Bet that makes a great egg salad sandwich!

Sure. Just made chicken salad with it last weekend.

I'm going to give this a try.
And if you don't have access to free range, you can buy pasteurized eggs.

That I don't know. You can buy store bought brands of eggs that take pride in regularly testing their chickens and eggs for salmonella, however. Before getting my own flock, I used to buy from such a company, called The Country Hen.

Here's what their packages look like. See if you can find it. Inside the carton they used to include an insert describing their testing procedures, and their confidence that they only sell eggs from salmonella free chickens.

Y'all might find this article interesting: Link

Thanks, its good. The wifes using it for deviled eggs right now. Briskets resting.

Brisket sammiches tomorrow with the rest.

Awesome! Glad you liked it.

"Commercial-free-range" is a joke. When I say free range, I mean TRULY free range, i.e., at dawn they're released into a pasture, and they put themselves to roost at dusk where they're locked up for the night. What passes for "free range" in commercial egg production is basically the absence of cages, with access for thousands of birds to enter a small strip of dirt out of doors for an hour a day.

This is how my hens spend their days.



And here's a picture of a typical "commercial-free-range" egg farm.

About the title - can you leave it in the ground over the winter like parsnips?

As you know, Wikipedia titled that picture "Commercial cage free hens indoors", not free range.

Here is the pic Wikipedia labeled "Commercial free range hens outdoors".



That article noted the perception of higher nutritional quality in free range eggs, but the results are mixed.

There is a lower incidence of Salmonella in free range eggs, but it's still there.

Cleaning standards have improved and results in a lower incidence of Salmonella in commercial eggs, too.

I don't care what it was titled, the legal standard for "free range" on the label is essentially cage free, plus a minimum of one hour access to outdoor ground each day on natural earth (which usually translates to a small hatch being opened for them for an hour, regardless of whether they use it). That's a very low standard, and the vast majority of commercial "free range" egg producers go that far and no further in the direction of what most people imagine when they think "free range." Most imagine something like what I do.