A few ingredients is all you need to whisk together to create your own homemade mayonnaise for spreading on sandwiches and using in salads.
COOK + BAKE | Published July 23, 2014
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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 (or bottled, in this case) version. That way, I control the ingredients and I know exactly what is in the food I'm eating.
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 already have in your cupboard. It tastes much fresher that store-bought mayo, and is a vibrant, yellow color. I've turned to my favorite Martha Stewart for instructions on how to make my own!
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? Be sure to 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.
HOMEMADE MAYONNAISE RECIPE
Makes one cup of mayo
INGREDIENTS
- 1 egg at room temperature
- Pinch of salt
- 1/4 cup Canola Oil
- 1/2 cup Extra Virgin Olive Oil
- Lemon
HOW TO MAKE HOMEMADE MAYONNAISE
- Use a one quart glass bowl that is room temperature. Wrap it in a damp towel to 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 oils in a fine stream. The mixture will thicken and turn yellow as you add the oil. Don't add the oil too 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.
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