OK. So if you read the label on store bought mayo... well... just don't do it. It's ugly. Those of us who want to eat clean, yet have flavor and something creamy (hello!!) every now and then, this recipe has been a blessing. Put it on hard boiled eggs, on baked potatoes instead of sour cream, etc. Get Creative! Thank you Mom for coming up with this!!
Ingredients:
-2 Eggs (make sure they are super fresh or pasturized - a) they are not cooked so you have to be careful of samonilla, and b) they will not emulsify properly if not fresh)
-1 cup oil. You can use olive oil, safflower oil, walnut oil, coconut oil, whatever you want, just know that it will take on the flavor of the oil you use. Safflower has the least taste.
1-2 Tbl lemon juice. If you don't want much "twang" go for 1 T.
1/2 tsp salt
Optional:
1/4 tsp mustard powder
1/4 tsp garlic powder
pinch of pre-soaked saffron threads
2 minced cloves of garlic
Separate the eggs, put the egg yolks in your blender, add the whites to some scrambled eggs or something - just don't throw them away! That's protein!
Turn the blender on it's lowest setting and add the lemon juice.
Then, SLOWLY begin drizzling in your oil through the lid. When I say slowly, I mean it. If you go too fast, it will turn out looking like egg drop soup - not what we're going for.
So continue SLOWLY drizzling the oil in as the blender is going on it's lowest speed until the oil is all in there and things are looking creamy and whipped.
When it gets to a "stiff peaks" consistency, add the salt, and any of the optional add-ins.
Blend a few more seconds and viola! You have homemade mayo. Takes less than 5 minutes, saves you ALL sorts of preservatives and chemicals, and you know exactly what's in it. Enjoy! Feel free to post comments of how you've used your mayo to inspire the rest of us.
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