Make your own mayo
Emerald will know exactly why this post is here. This afternoon when we were catching up on the phone she got a little impromtu lesson in mayonnaise making. I couldn’t believe she had never made it before!
So I thought surely if Emerald hasn’t done it then there must be other who also have not made their own mayonnaise, although what a shame!
So here is the recipe I gave her, the one I used today:
In the blender go one whole egg and one egg yolk along with a tsp. of dijon mustard, a tsp of salt and the juice of a lemon. Whiz this until smooth.
(**Edited to say that I tried making the mayo only with egg yolks (2) and it came out thicker and in my opinion better as well**)
Then turn the blender onto maybe the second setting and leave it running~now this is the hardest part of the whole thing~you drizzle in a steady stream, the thinnest stream you can make, 3/4 to 1 cup of oil. Olive oil is fine, but don’t use EVOO, use something lighter because the flavor will really impact the final result and you don’t want it to taste to olive oil-y. I think Canola would be ideal.
That’s all she wrote, folks.
No, there are other things you can do with this, but that is seriously the whole recipe if you want to make simple mayo in a second with ingredients you probably have readily on hand.
Now this weekend I was reading that if you want to extend the shelf life of said mayo then you can take this recipe the next step and add some whey. (You know, the stuff you probably dump right off your yogurt before you serve yourself some for breakfast…) Well, whey is magical and by adding it to this recipe (1 tablespoon, to be exact) and then letting the mayo sit out (yes, sit out) for about 7 hours in a clean jar with no lid at room temp. it will somehow make this preserved for about 3-5 months in the fridge! The whey will also thicken the final product up some, as the original recipe is not that thick.
So the next time you need to replenish your mayo supply think about making your own and try the whey thing, you will have thick, luscious mayo that will keep for as long as the hellman’s you probably have now 🙂
Here is a link to another recipe I have tried:
Now adding garlic would make it Aioli, just so you know and that takes the whole thing to another level totally.
Tell me if you try it!