An easy recipe for making your own mayonnaise at home–using ingredients you most likely have in your fridge and cupboard already.
Happy Saturday, friends! What are you up to? We’re hanging out a home and making a kit of beer. Fingers crossed it turns out! January is always a really busy season for me with normal work and life stuff, on top of extra rehearsals and meetings and performances. Being gifted a day in which I can just stay home and putter around? Thanks, God.
If you find yourself with an extra 10 minutes today, make your own mayonnaise. It’s so easy, and so delicious, and contains none of science experiment ingredients and preservatives that its store bought counterpart does. The taste difference alone is worth the extra effort!
It’ll be easiest if you have a food processor, but a blender or immersion blender will do, as well. I have a food processor and blender similar to those linked, and love them both! (Full disclosure: those are affiliate links, which means I’ll get a small commission if you click on them and make a purchase. It doesn’t change the price you see at all!)
- 1 egg (just the yolk, or the whole egg)
- 2 tsp. mustard (dijon is delicious, but plain would be fine, too)
- salt and pepper
- 1 Tbs lemon juice
- 1 cup oil (corn, canola, or olive--something mild tasting)
- Mix the egg, mustard, salt, pepper, and lemon juice in your food processor or blender.
- Once fully incorporated, begin pouring in oil in a tiny stream. If you have a food processor, check out the tiny hole on the bottom of the plastic plunger--that's what it's there for! If you are using a blender, pour the oil as slowly as you can.
- It's done when it gets thick!
Recipe based on Mark Bittman
What are you up to today? Any fun plans?