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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