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Homemade Mayonnaise

Homemade Mayonnaise | Anderson & Grant

I've been finding more and more that some of the foods I've been purchasing at the store just aren't as tasty to me anymore .  With all the rules about what cannot be in food in order to be healthy, I think that we've lost some of the flavor as well.  I know, I know....we have to cut back on our salt intake, but I happen to like my crackers to have a salty flavor.  I'm on a mission to try making more of my favorite foods at home rather than purchase the boxed version (or bottled version in this case).  That way, I can control the ingredients (and add extra salt if need be!).  I also happen to like knowing exactly what is in the food I'm eating.  

Have you ever wondered if you could make your own creamy, fresh mayonnaise?  Visit for the perfect recipe for this essential condiment!

Mayonnaise is one of those condiments that you practically can't live without.  If it isn't being spread on a sandwich, it is being used in a salad.  The good thing is that it is actually super easy to make at home, with a few ingredients that you'll already have in your cupboard.  It tastes much fresher that store-bought mayo, and is a vibrant, yellow color.  Once again, I've turned to Martha Stewart for instructions on how to make my own!

Homemade Mayonnaise | Anderson & Grant

So, let's get mixing!!

Homemade Mayonnaise

1 Egg at room temperature
1/4 cup Canola Oil
1/2 cup Extra Virgin Olive Oil
1/2 of a Lemon
Pinch of salt

Homemade Mayonnaise | Anderson & Grant

Use a one quart glass bowl that is room temperature.  Wrap it in a damp towel.  This will prevent the bowl from sliding around on the counter as you are whisking the ingredients.

Add the egg to the bowl, along with a pinch of salt.  Beat the egg with the whisk until it becomes foamy.  

Continue whisking quickly as you add the oil in a fine stream.    It will get thick and yellow as you add the oil.  Don't add the oil to quickly or the mayonnaise will be very thin.

Add the juice of half a lemon.  Whisk gently to incorporate it into the mayonnaise.  And you are done!   The recipe makes one cup of mayonnaise at a time, and it can be stored in the refrigerator for up to a week.

Homemade Mayonnaise | Anderson & Grant

Just in case you are saying to yourself, "This is great....but what I can make using my homemade mayo right now?," I have another recipe for you!  How convenient, right?  I'd love for you to take a moment and check out my super delicious recipe for Sun-dried Tomato and Bacon Spread.  It puts a whole new twist on the traditional BLT sandwich that I think you'll love.
Sun-Dried Tomato and Bacon Sandwich Spread from Anderson and Grant

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