Who would have thought?
4 (I think I should learn to count!) 5 ingredients equals that $6 tub of mass produced mayonnaise?
And it’s so easy, even a Caveman can do it! I was so VERY psyched that this worked not only on my FIRST try, but the second time around too!
A few things that were pointed out at the site where I got the recipe which really does bear repeating:
Patience is key.
Room temperature ingredients.
And S L O W L Y drizzle the oil in … you will definitely hear the difference in the processor once it starts to come together.
Did I tell you how giddy I was that it WORKED?????
I was a little upset that it was ‘greenish’ though. I didn’t have ‘light’ olive oil the first time, only extra virgin (who uses anything else??) … but it’s ok … Hubby loves the taste of olives and olive oil so he will eat it up.
Note: The 2nd time, I used the extra light olive oil, not extra virgin (fortunately, it was on sale b1g1f so yippee!). The color is much nicer this way, and flavor is way more mellow.
They were on sale buy one get one free, so $2.60 or so each bottle. I should go stock up!
Ready to hear how it went?
2 tsp lemon juice
1/4 cup olive oil
1/2 tsp salt
1/2 tsp dry mustard powder
1 cup olive oil
Yes, I actually DID have mustard powder in the house. Not sure why, but it’s a rather large bottle for such a little used spice.
Put the egg and the lemon juice in your food process and walk away for an hour or so. Seriously. See up there … PATIENCE? In order for the stuff to incorporate and emulsify, it MUST be room temperature. Honestly, I had mine out for 2 hours the first time, 2nd time only an hour.
When it’s all to room temp, go ahead and pour in the 1/4 cup olive oil and dry mustard and salt. Cap the processor, and let it rip for about 60 seconds til all mixed up.
While still running, stretch your pouring arm and flex it a few times to get the arm loosened up and slowly, slowly, ever so slowly let the oil drizzle in the chute. S L O W L Y.
The stuff will start spattering around and you’ll be tempted to stop and scrape but DON’T GIVE IN, keep drizzling it through the chute.
Suddenly, it sounds like slapping. Keep drizzling.
And just like that, the whole thing changes. The sound, the feel everything will suddenly become a smooth hum. You are almost there. Keep drizzling. Ignore the cramp in you triceps, keep drizzling. This is nothing folks, keep drizzling.
When you get down to that last bit, RESIST THE URGE to just dump. Keep drizzling.
When olive oil is all emptied out, let it continue for about 30 seconds more. Turn off processor and flex arm.
Rub hands together, give an evil grin to the Hubby and take off the lid.
Hot Diggity Dog!! Creamy. Luscious looking. I slathered some right on a piece of turkey and ate it. Yummm. Oh, how about some deviled eggs using the mustard powder along side?? Oh, I think I might be on to something here!
This made a nice size jar of fresh mayo. It should keep as long as your egg was fresh. What M says is to add 1 week to the expiration date of the egg on carton. I have a feeling it would last a little longer but if you follow food police guidelines, use that for your ‘expiration’ period.
Honestly, next time I think I will only make a half batch….whip the egg up a little and just use half of it. Just to be safe 😉
Go ahead, whip up a batch. I think you will be oh, so very surprised AND hooked.
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