Homemade Mayonnaise

I am often thankful that I have a very do-it-myself kind of mindset. When I wanted my kitchen remodeled, I gathered as many details and tutorials as possible, the dug in and did it myself. I also have a I'll-finish-it-later mindset at times, which is why my kitchen still isn't finished, after a year and a half, but that's beside the point...

Sometimes this do-it-myself-ness applies to food, which is always fun. Making my own bread has become second-nature. I recently started making my own pasta. Occasionally I do homemade tortillas. There are lots of things that are typically purchased at the store that can actually be made pretty easily and inexpensively at home.

Today, I wanted to make sandwiches for lunch. I got out the (deliciously homemade) bread, lunchmeat, cheese, pickles, and lettuce. Then I looked for the mayo, only to find that there wasn't any! What to do?! We never run out of mayo! Well, I was too lazy to put away all the sandwich fixings and come up with something else for lunch. But not too lazy to look up a recipe and make my own mayonnaise.

It was super easy. Mayonnaise basically just needs egg, acid, flavor, and oil. For the oil, I used mostly extra-virgin olive oil (store brand, of course) combined with some vegetable oil. It made for a very strongly olive oil-flavored mayo. I thought that might be a problem, as I have been raised on store bought mayo with its mild flavor, but on the sandwiches the flavor was diluted enough to be quite pleasant. Still, if the flavor is too strong, light olive oil could be used, or just less olive and more vegetable or canola. All in all, my homemade mayo was a successful venture.

Super yummy with some ground black pepper

Homemade Mayonnaise
(from What's That Smell?)
1 egg
2 tbsp. vinegar
1/2 tsp. salt
1/2 tsp. dry mustard (or whatever seasoning you'd like)
3/4 cup oil (I used 1/2 cup extra virgin olive oil and 1/4 cup vegetable oil)

Place all the ingredients except the oil in the blender and blend on high for 10 seconds. Reduce speed then slowly pour olive oil in through the top and blend until thick. Store in refrigerator. Mayo will last 2-4 weeks.

Linking to:
Link Party Palooza