Now that I am back home, I have time to make more things that we use every day. Only, most of the staples we use don’t take as much time to make as you would think, and they are way healthier than the stuff you get in the store!
The first time I made my own mayonnaise, I spent forever trying to emulsify the oil using a blender. Oil got all over, and it was a mess. The next time I tried this, I just threw everything in my mason jar, grabbed my stick blender, and in under a couple of minutes, I was done. So much easier! This mayonnaise is delicious, and far exceeds the flavor of anything you’ve had before. My best friend from high school gave me the basic recipe and I’ve made a few tweaks of my own.
Here’s what you need:
- 2 Cups oil – I use either canola or light olive. You can use EVOO, but it is not my preference.
- 1/4 Cup lemon juice – you can use vinegar. I make my own ACV, but it is very strong, so I wouldn’t use it in this case.
- 2 eggs
- 1 tsp. salt
- 1 tsp. dry mustard
Put everything in a quart size jar, blend until fully emulsified. Enjoy!
For kicks and giggles, go get the mayo out of your fridge and read the ingredients. Now, look again at the list of ingredients in this homemade stuff. Interesting, I know!