Take-out Tuesday, Homemade Mayonnaise
I have never ever even considered making mayonnaise
Why go to all that trouble?
{This is Hellman’s Light mayonnaise~ look at all the starred ingredients that aren’t in mayonnaise~what?}
It’s so easy to grab mayo of choice at the supermarket
{This is Hellman’s regular mayonnaise with olive oil. There are still ingredients in there I don’t want~} I started buying olive oil based mayonnaise as soon as it was available, I am a big fan of cooking with olive oil, and use it for everything. To read more about the health benefits of olive oil click here
But then I read this blog post from Frugal in Florida. She swears she will never go back to the store bought stuff
She makes it once a week! She said the extra light olive oil works the best, regular olive oil has too strong of a flavor
Her family thinks it’s better than dessert!
She also gives a thorough tutorial!
I was sold!!
and Yep! It’s TDF, you know, to die for
and yet another opportunity for you to be a rock star!!
I can’t wait to try this in all my mayonnaise based recipes! Like Pimento Cheese!
Confession, I immediately made a BLT to taste test it, after all I had to be sure it was good enough to share!
Use a very fresh egg and mayo will be good for 6- 7 days past it’s due date~
This was really fun to make, and took only 5 minutes! The hardest part is the slow drizzle of oil, that took 4 minutes, but pour a cup of coffee and try not to think about how much you’d like to dump it all in and be done! The slowly incorporated oil is the key to velvety success!
Here’s the recipe:
HOMEMADE MAYONNAISE
Ingredients
- 1 egg room temperature
- 2 tsp fresh lemon juice
- 1/4 cup light olive oil
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1 cup light olive oil
Instructions
- It is very important that your egg is at room temperature. Place in a bowl of hot water to short cut this step.
- Put egg and lemon juice in food processor with mustard and salt.
- Turn machine on and pour the 1/4 cup olive oil down the feed tube. Process for 1 minute.
- Now, slowly drizzle in the remaining 1 cup olive oil, pouring it down the feed tube in a very thin stream. At first it will splatter around but just keep drizzling and soon it will smooth out.
- Keep drizzling, and drizzling, about 4 minutes.
- When it is all incorporated run machine for another 30 seconds. Makes about 1 1/4 cups
I hope you’ll try this, it’s so easy and I think you will enjoy knowing exactly what you’re eating, fresh pure ingredients!
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I have indeed made mayo. Only out of necessity. I was out of mayo and needed it for something or other, so I just got out the cookbooks and found a recipe. That was about 40 years ago…only once.:-) Funny how I remember that.
Believe it or not, I used to make our mayo and bake all our bread. Then I found other things go do! LOL But I agree, the flavor cannot be beat. I stopped when everybody got all freaked out about using raw eggs in anything. Back in the day I used a whisk, and then graduated to a blender. I don’t think I have ever tried it with the food processor, but maybe I will. When I run out of Duke’s…
I have a friend that says any good Southern girl “raised right” makes her own mayo!!
I honestly never considered making my own, but I always like it when I can recognize everything on the list of ingredients:@)
Yes, so easy to grab the jar on the shelf at the supermarket! This looks easy and simple and if you like it I’m sure it’s delicious. I’ll have to try this recipe, those labels are scary!
I am not saying I won’t buy an occasional jar, but I am trying to eat and cook “cleaner” not using processed foods. Thanks for stopping by Emily~
Ok you have convinced me, I must try your mayo. I love real mayo but know yours would be much better than the light I am eating. Thanks for sharing.
It really is fun to make, when I first tasted it I wasn’t sure, but once it was on a sandwich I loved it. A lot of mayonnaise has sugar in it, who wants sugar in their sandwich!! Thanks for commenting Judy
Jenna, I’m pinning and bookmarking for tomato season! There are times like now when we go through spells where we don’t crack open the jar 🙂
I always think about making home made mayo and never do…now, I’ll definitely have to try it! Thanks for sharing! ~Lisa @ Practically Perfect Home
Thanks Lisa, it is so easy!
My five year old granddaughter was just asking me the other day how to make mayonnaise. I caught her eating it by the spoonful out of the jar like it was pudding. Ewww. She loves mayonnaise sandwiches. It might be nice to make some with her for her.
I sure am glad to have this recipe, we love making our own Mayo and it is always better. Thank you so much for sharing with Full Plate Thursday and have a great week!
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Miz Helen
I am gonna have to try this, yours looks great! Thanks for posting on The Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!