I swear I already blogged about mayonnaise until I went through my archives and realized I’ve only blogged about chipotle mayonnaise (yum!). A recipe I’m about to make includes mayo and I recently tossed the outdated jar of mayo I had in the fridge. Instead of buying mayo at Trader Joe’s this morning (for a whopping $2.99 for a huge jar I’ll never be able to eat my way through), I opted to make my own. I was certain my grandma had recently sent me a recipe for mayo. I was right.
- 1 whole pasteurized egg, at room temperature
- 1/4 tsp. dry mustard
- 1/2 tsp. salt
- 1 T. lemon juice or white vinegar
- 1 c. olive oil or salad oil or a combination of both
- Break egg into blender jar. Add mustard and salt. Cover and blend at top speed for 30 seconds or until mixture is thick and foamy.
- Add lemon juice or vinegar and blend for 10 seconds. Uncover the jar and while the blender is at top speed pour oil slowly into the center of the mixture in a very thin stream. Sauce will begin to thicken halfway through pouring. If it gets too thick add a bit more lemon juice or vinegar.
Note: olive oil is heavier and has a distinct taste. Grape seed and safflower oil are light and work better. I used 3/4 cup of vegetable oil and 1/4 cup of olive oil as that was what I had on hand.
Not sure quite how to rate this recipe as I don’t eat mayo by the spoonful so I have to go on the taste of it in a dish.