HOMEMADE MAYO: YUM

Making homemade mayonnaise is surprisingly simple and allows you to control the quality of ingredients. Here's a basic recipe for creamy homemade mayonnaise:

Homemade Mayonnaise

Ingredients:

• 1 cup neutral-flavored oil (such as vegetable or grapeseed oil)

• 1 large egg, at room temperature

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or apple cider vinegar

• Salt, to taste

• Optional: 1-2 teaspoons sugar or honey (for a slightly sweet flavor)

Instructions:

Prepare Your Ingredients:

• Make sure the egg is at room temperature; this helps with emulsification.

• Measure out the oil, mustard, vinegar, salt, and any optional ingredients. Blend the Egg and Mustard:

• In a blender or food processor, combine the egg and Dijon mustard. Blend for a few seconds until well combined. Slowly Add the Oil:

• With the blender or food processor running, very slowly start adding the oil in a thin, steady stream. This is crucial for creating a stable emulsion.

• Continue pouring the oil until the mixture begins to thicken. Adjust Consistency:

• Stop pouring the oil and check the consistency of the mayo. If it's too thick, you can add a little more vinegar or a teaspoon of water and blend again. Add Vinegar and Seasoning:

• Add the white wine vinegar or apple cider vinegar to the mixture and blend until smooth.

• Season with salt to taste. If you like a slightly sweet mayo, add sugar or honey at this point. Taste and Adjust:

• Taste the mayonnaise and adjust the seasoning according to your preference. Add more salt, vinegar, or sugar if needed. Store in a Jar:

• Transfer the homemade mayonnaise to a clean, airtight jar or container. Refrigerate:

• Refrigerate the mayo for at least 30 minutes before using. This allows the flavors to meld and the mayo to thicken further. Enjoy:

• Use your homemade mayonnaise as a spread, dressing base, or dip. It's versatile and adds a delicious, fresh flavor to your dishes.
  

Note:

• Always use fresh, high-quality eggs for mayonnaise to reduce the risk of foodborne illness.

• The key to successful mayo is to add the oil very slowly while blending continuously.

Now you have a jar of creamy, homemade mayonnaise without any additives or preservatives. Feel free to experiment by adding garlic, herbs, or other spices to customize it to your liking!

XO,

Marie