Oct 23

Easy Homemade Mayonnaise

Homemade Mayo Recipe

I have to say I'm not a huge fan of mayonnaise... but my husband is, and he gave this homemade mayo recipe his stamp of approval. I do use it on occasion though, and I definitely prefer this silky, smooth homemade mayo to the gloppy store bought version.


Homemade mayo is one of those recipes that intimidated me at first, but in hindsight, I'm not really sure why. It's actually very, very simple to make, and you most likely have all of the ingredients on hand.

This recipe makes about one cup of homemade mayonnaise, which is just perfect for us since we won't use more than that in the five days that it can be safely stored.

We typically use olive oil when we make it; however, this won't be for everyone as you can definitely taste the olive oil. So if you don't like the taste of it, don't use it -- and if you do, make sure you use a good quality product!

Customize your homemade mayo with different flavor variations. Try adding some roasted garlic or freshly snipped chives. Or stir in a tablespoon or so of pesto to make a condiment that's all your own!

Homemade Mayo

Yield: 1 cup

Homemade Mayo

Ingredients:

  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon prepared dijon mustard (optional)
  • 3/4 cup vegetable or extra virgin olive oil

Instructions:

  1. Place all ingredients except oil in a blending jug or food processor.
  2. Blend the ingredients using an immersion blender or food processor for about 10 seconds to combine.
  3. While still blending, start adding the oil of your choice a drop at a time until the mixture begins to emulsify. Then you can start slowly drizzling the remaining oil in. Blend until thick and smooth.
  4. Your homemade mayo may be a tad on the runny side at this point, but it will thicken up more once refrigerated.
  5. Store in the refrigerator for up to five days.

http://unsophisticook.com/homemade-mayo-recipe/



If you're wondering about the safety of eating raw eggs, the American Egg Board does warn that there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems.

I'm participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!

by Tara | 22 comments

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