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Mayonnaise

Mayonnaise

Why I make mayo:
-It’s super easy.
-It tastes fresher.
-No chemicals.
-I’m in charge of what’s in it.
-Super cheap.
-I feel accomplished!
– It impresses my husband.

Why I don’t make mayo:
-Feeling Lazy.

^—- Yup, that’s where I’m at when I’m being honest.  There’s plenty of things out there that are harder, and I have a better time convincing myself I don’t need to make it from scratch because of time constraints.  Mayonnaise is something that once you have a good recipe it’s kinda hard not to just take the five minutes and do.  It even lasts in the fridge for about three weeks if you use super fresh eggs.

I hope you give it a whirl, because once you do…. you’ll probably keep making it, because it’s just that simple and just that delicious. <3

Ingredients: 
2 Large Eggs (The freshest you can get, if you have friends with chickens you’re lucky.  If you don’t…. try to get some.  I wish sooooo bad I could keep chickens where I live.)
2 teaspoons Salt
2 teaspoons ground mustard powder
1/4 a cup White Vinegar
2 cups Vegetable Oil (or whatever oil makes you happy, but know that changing the oil will change the flavor profile.)

Directions:
1. Combine eggs, salt, mustard, and vinegar in your work bowl (easiest in a food processor, but you can also use a stand mixer or hand mixer) and mix until well combined.
2.  Slowly drizzle in oil, while mixing at full speed. Remember to drizzle in a slow but steady stream so the mixture emulsifies.
3.  Continue to mix after oil has been incorporated for half a minute or so.  When you stop you should have perfectly creamy mayo.
4.  Store in a recycled jar or other container with a good seal, in your fridge until you’re ready to enjoy it for cooking, sandwiches, or salad making!
5.  I hope you like this recipe as much as I do <3.

Jenny

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