I like mayo on occasion, but not enough to buy a big tub of it. Unfortunately the smaller jars are generally expensive, especially when you compare the price per ounce with the larger jars. I'm making chicken salad sandwiches tonight with no knead bread and leftover roast chicken, and I didn't want to go buy a whole jar of mayonnaise just for the one meal. After a bit of looking around, I found this post on Beantown Baker with a recipe instructions for making mayo! The recipe is super simple, but it does require that you have either a blender or a food processor. I also slightly reduced the amount of sugar in the recipe, but really the sugar is optional. I recommend making it without the sugar, and then tasting the mayo to see if you really want to add the sugar or not.
The taste is really awesome! I don't think I'll ever buy mayo again after making this. Most of the ingredients should be things that you have in your fridge or pantry. Please note that you can use Dijon mustard in place of dry mustard if you are lacking the latter.
Homemade Mayonnaise
Ingredients:
- 1 egg
- 1 tsp dry mustard or Dijon mustard
- 1/2 tsp salt
- 1 Tbsp lemon juice or vinegar
- 1 cup canola oil
- 1/4 cup olive oil
- 1/2 tsp sugar
- A food processor or blender
- A container for the mayo (jar, tupperware bowl, ziploc bag)
- Add egg, mustard, salt, and lemon juice to the food processor and turn it on. Blend on low until everything is well mixed, generally around 30 seconds or so. The color will be a happy yellow or orange depending on your yolks.
- Slowly pour in the oils with the food processor running. Let it run for 30 seconds to a minute. As it runs the color will change from orange yellow to the creamy white you're familiar with.
- Stop the food processor and taste the mayo. If you are happy with the taste, then you are done! If not, then add the sugar and run the food processor again. Add another 1/2 tsp if needed.
- Spoon into covered container, and store in the refrigerator.
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