Monday, June 4, 2012

Making Mayo

Mayonnaise is one of those things that just adds the extra touch to a sandwich, marinade or dip. I had been a bit wary of making mayonnaise in the past but a recent sandwich experience made me change my mind and I assure you, once you swap your store bought mayo with homemade mayo your life will be changed! The key to this tasty condiment is definitely the oil. Extra virgin olive oil gives it too much flavor so stick with more neutral oils like grapeseed or vegetable oil. There were a variety of recipes that I searched through, some calling for a whole egg and others for just an egg yolk, some with lemon and others with vinegar. I will certainly continue to experiment with other versions as I am hooked on homemade mayo!
1 large egg
1 teaspoon freshly squeezed lemon juice
1 teaspoon salt
8 turns fresh ground black pepper
1/2 cup grapeseed oil
1/2 olive oil
Combine the egg, lemon juice, salt, and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the olive oil.

When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.

Yield: 1 cup

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