How to Make Your Own Mayo
Oh mayo, the day has finally come … I just wish you tasted better! ;-p I followed The Clothes Make the Girl’s Blog
and it was very simple! However, Aldi olive oil must not be light tasting enough … I don’t mind olive oil but it’s not the only thing I want to taste in my mayo. I would love to try this with avocado oil and a little more salt.
2 tablespoons of lemon juice
1/2 teaspoon of ground mustard
1/2 teaspoon of salt
1 and 1/4 cup of olive oil (will be trying avocado next)
Place egg and lemon juice in processor and allow to reach room temperature (about 1 hour). Add 1/4 cup of olive oil and blend for 30 seconds. Slowly drizzle remaining 1 cup of olive oil into food processor while running, this should take a couple minutes if you are truly drizzling :). Once all the the olive oil is incorporated you will have a thick and creamy mayo.
We don’t use mayo by itself too often, so I am very curious how this will taste in our homemade ranch dressing
(bummer I should have waiting on making a batch last week … poor planning on my part!), spicy mayo, homemade coleslaw, and chipped beef spread.
Today’s Question: What is your favorite use for mayo?
Updated 5/17/15 – We used our homemade mayo in a family favorite recipe for chipped beef spread and it turned out great! No olive oil taste whatsoever. I did notice it was not as creamy as it usually is, but I didn’t warm my cream cheese up before starting and I did use a little more beef; both could have been the culprit for the less creaminess so I won’t blame the homemade mayo yet!