It was one of those days. I got home and I was desperate for the comfort of a grilled cheese sandwich. Thankfully I had made onion dill bread over the weekend and had a draw full of beautiful cheeses, but no mayo. I must admit I had made homemade mayo before, but it was never thick enough and just didn’t do the trick. Store bought mayo was one of the few pre-made foods I was still buying. Thanks to Erica at Northwest Edible Life, http://www.nwedible.com/2013/02/magically-fast-and-easy-homemade-mayonnaise.html, I am a changed woman. I will never eat store bought mayo again!
I was shocked at how quick, fast, and delicious this mayo is. Erica has a nice little video that shows you how to make homemade mayo. I followed her recipe pretty close, I didn’t have lemon on hand so I used white balsamic vinegar for acidity, and it was amazing. Thick and creamy with a gorgeous butter yellow color thanks to the delicious eggs the girls laid this morning. Homemade mayo is like no mayo you have ever had. Erica also recommends adding fresh herbs to the mayo. I can only imagine how divine fresh tarragon, Italian parsley, or basil would be in this mayo. Finely minced garlic would add a nice little zing too.
Any jar will work, but a wide mouth mason jar is perfect for preparation and storing. You have got to try this out. So put your immersion blender to good use and you will never buy pre-made mayo again!
- 1 whole egg
- ½ tsp dijon mustard
- juice of ½ a lemon
- pinch salt
- 1 cup oil (I used vegi oil, but I bet olive oil would be good)
- Add all to a wide mouth mason jar.
- Let the oil rise to the top.
- Place immersion blender at bottom of jar and turn on.
- As the mayo emulsifies, slowly rise the immersion blender out of the jar and pulse a few times until the whole mixture is thick and creamy.
- Keep refrigerated and use within 2 weeks