I'm a mayo snob, I'll admit it. Do NOT every put that Miracle stuff anywhere near my plate ... and no, I do not like Kraft either. Only the Hellman's ... thank you very much.
BUT ... once I made the stuff from scratch (it's really easy, I promise!) I never ever looked at another sale jar of mayo again.
Oh. Well. Sort of ... I do buy the jar, I think maybe 2 in the last 12 months? Only because if we are doing something with heavy mayo, I'd be dying in the kitchen to keep up, you know?
For the most part though, it's the stuff from scratch. Hubby will even inquire if we have enough for say, Blackened Chicken Sandwiches (birthday party, 10 people), or Blue Cheese Dressing ... or ... well, a lot of stuff ... he likes it as much as I do, and I hope you do too!
The recipe calls for FIVE ingredients, that's all. F I V E! Go grab your jar of mayo from the fridge and look at the ingredient list. I'll wait. Ok, are you convinced maybe you should give this a try?
A few notes:
1. Make sure all ingredients are at room temperature.
2. Give yourself 5 to 8 minutes of undivided attention as you need to do this slowly.
3. Buy a large bottle of LIGHT Olive Oil. I know, it doesn't have ALL the benefits of extra virgin, but if you use regular, you will mayo that taste VERY strongly of olive oil ... and while some people might be ok with that, we were NOT.
Seriously, this is all you need.
This was made with regular olive oil ... see how it's got a yellowish/greenish tint?
When the oil goes on sale with a buy one get one free, I'm stocking up baby!
Ok, are you ready to give this a try?
2 tsp lemon juice (yes, I do use the stuff in the bottle IF I don't have fresh lemons)
1/4 cup olive oil
1/2 tsp salt
1/2 tsp dry mustard powder
1 cup olive oil
Put the egg and the lemon juice in your food process and walk away for an hour or so. Seriously. See up there ... PATIENCE? In order for the stuff to incorporate and emulsify, it MUST be room temperature. Honestly, I had mine out for 2 hours the first time, an hour or so is normal for me.
When it's all to room temp, go ahead and cap the processor. Drop the dry mustard and salt in the chute, fire up the machine and pour the 1/4 cup of oil in and let it rip for a minute.
Now comes the FUN part ... roll your shoulders, flex your triceps muscles and S L O W L Y start drizzling the 1 cup of oil down the chute. Be slow about it, you want a very thin stream of oil going in!
The stuff will start spattering around and you'll be tempted to stop and scrape but DON'T GIVE IN, keep drizzling it through the chute.
Suddenly, it sounds like slapping. Keep drizzling.
And just like that, the whole thing changes. The sound, the feel everything will suddenly become a smooth hum. You are almost there. Keep drizzling. Ignore the cramp in you triceps, keep drizzling. This is nothing folks, keep drizzling.
When you get down to that last bit, RESIST THE URGE to just dump. Keep drizzling.
When olive oil is all emptied out, let it continue for about 30 seconds more. Turn off processor and flex arm.
Rub hands together, give an evil grin to the Hubby and take off the lid.
Hot Diggity Dog!! Creamy. Luscious looking. I slathered some right on a piece of turkey and ate it. Yummm. Oh, how about some deviled eggs using the mustard powder along side?? Oh, I think I might be on to something here!
This made a nice size jar of fresh mayo. It should keep as long as your egg was fresh. I have a feeling it would last a little longer than a week beyond what the egg carton says for the "sell by date" but if you follow food police guidelines, use that for your 'expiration' period.
Can you tell which is EXTRA virgin and which is LIGHT?
Honestly, this is an every 7 to 10 day occurrence in the kitchen. Nobody even thinks to remind me that there is an egg sitting on the counter ... they KNOW its for MAYO and I think do a little skip in their head as something yummy is fast approaching!
Go ahead, whip up a batch. I think you will be oh, so very surprised AND hooked.
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