Homemade Mayonnaise

 

I grew up as a “salad dressing girl” but my hubby was definitely a “mayonnaise man”.  I didn’t realize how many awesome recipes can be made with mayo to increase the flavor, perfect the consistency or add that certain something to make a dish sooooo good:  Chicken broccoli casserole, scalloped potatoes, fry sauce, cilantro-lime ranch dressing, chocolate cake, and the list goes on.

Well today we just felt like having good old fashioned sub sammies after church—until we remembered we were out of Mayonnaise ☹️.  Our family tries not to “break the sabbath” by shopping or doing other things that would keep us from spending time with family or focusing on the Savior.  And though it may seem small and insignificant to grab something as simple as mayo from the store, we try to alleviate all the extra running around on the sabbath by taking care of such things on Saturday.  Anyway, here we were without Mayonnaise.  So we did what we usually do in such situations—we make our own.  I will say this, I first learned how to make mayonnaise because we were broke and needed some.  Being poor at times actually provides great opportunities for learning to be creative and resourceful!  There’s a lot of mayonnaise recipes out there but this probably has the fewest ingredients and we love that we get to use our freshly laid eggs to make it.

Homemade Mayonnaise

Ingredients:

• 1 whole egg
• 1tsp rice vinegar (white vinegar also ok)
• 1/4 tsp mustard powder
• 1/2 tsp salt
• 1 cup canola oil or olive oil

Directions:

1. Blend egg in food processor for about 15 seconds
2. Add vinegar, mustard & salt and process another 15 seconds.
3. SLOWLY add oil to processor while blending with a thin steady stream.  Should take about 1-2 minutes to finish adding oil.
4. When complete, use rubber spatula to mix and scrape inside of food processor and refrigerate finished mayo in air right container for up to 2 months.

YouTube Video Tutorial