Homemade mayo and salad dressing question

[Paula]

I have a recipe for homemade mayo, but I've never tried it. It says it lasts up to a week.

I also have a recipe for homemade ranch dressing that I'd like to try, but I'm afraid if I use the homemade mayo in it, it will only last a week. I don't think I could use up that much dressing in a week! I could adjust the recipe, I guess, but I'm not real crazy about making up a batch of dressing each and every week.

I was just wondering if anyone has ever used homemade mayo in ranch dressing and had it last MORE THAN a week? Maybe I should just use the store-bought mayo when I'm making my ranch dressing?

Thank you!

Paula

[Mom2boys]

Do you have the Nourishing Traditions book? If so, there is a mayo recipe in there that lasts 6 months.

[Paula]

No, I don't have the NT book, but I'd like to get it someday.

I did, however, make some ranch dressing today using only yogurt and sour cream along with the seasonings and it's very good!

Thanks, Tina.

Paula

[Mom2boys]

I will try to find the time to post that recipe over the next few days. I have big award ceremony to do tomorrow, so it may take me some time.

[marcia]

Mayonnaise - Nourishing Traditions
makes 1 1/2 cups

1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon Dijon-type mustard
1 1/2 Tablespoons lemon juice
1 Tablespoon whey, optional
3/4 - 1 cup extra virgin olive oil or
expeller-pressed sunflower oil
or a combination
generous pinch sea salt

Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than store-bought versions.

In your food processor, place egg, egg yolk, mustard, salt and lemon juice, and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep for several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.

[Mom2boys]

Thanks Marcia!

[Paula]

Yes...thanks, Marcia!

Paula

[marcia]

You're welcome, both of you!
glad I could help!