Mayo ...
Who would have thought?
4 (I think I should learn to count!) 5 ingredients equals that $6 tub of mass produced mayonnaise?
Seriously.
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?
1 egg
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.
Linking up with the following great parties: Tempt My Tummy, Made From Scratch, Tasty Tidbits, Tuesday At The Table, Tasty Tuesday, Tuesday Timeout, Handmade Tuesday, Totally Tasty Tuesday, Frugal Tip Tuesday, Tuesday Talent Show, Teach Me Tuesdays, Tiny Tip Tuesday, Totally Tasty Tuesdays, Fat Tuesday, Penny Pinching Party, The Gathering Spot, Anti-Procrastination Tuesdays, Kitchen Tip Tuesdays, Domestically Divine Tuesday, Frugal Tuesday Tip, Show Me What Ya Got, Show Me What You Got, What's Cooking Wednesday, Its a Party!, Show and Tell, Recipe Swap, Works For Me Wednesday, Sugar and Spice, Whatever Goes Wednesday, Wednesday Whatsits, Homemade By You, Lil Luna Link Party, Whole Foods Wednesday, Whole Food Wednesdays, Healthy 2Day Wednesday, Hearth and Soul, Super Link Party, Ultimate Recipe Swap, Show Your Stuff, Taste This Thursday, Thrifty Thursday, Frugal Food Thursday, Somewhat Simple, Showcase Your Talent, Simple Lives Thursday, Frugal Fridays, Food on Friday, Anything Goes, Dwell on Fridays, Friday Foodfight, Foodie Friday, Simple Living Foodie Friday, Inspirations, Weekend Wander, Simply Delicious Saturday, Weekly Roundup, Feature Yourself Saturday, I Gotta Create, Strut Your Stuff Saturday, Saturday Link& amp; Greet, Saturday Show & Tell, Say G'day Saturday, Not Bad Sunday, Potluck Party, Sunday Showcase, Savory Sunday, Sundae Scoop, Mop It Up Monday, Mangia Monday, Creative Monday, Melt In Your Mouth Monday, Show Me What You Got, Made By You Monday, Muffin Monday, Hunk of Meat Monday, Meatless Monday, Marvelous Mess, Mix and Mingle, Making It Cuter, Motivated Monday, Whats In The Gunny Sack, Makin You Crave Monday, I Gotta Try That Mondays, Creative Corner Blog Hop, Monday Mania, Make Your Own Monday, Melt in Your Mouth Monday, Mix it Up Monday,
Seriously.
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?
1 egg
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.
Can you tell which is EXRA virgin and which is LIGHT?
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.
Linking up with the following great parties: Tempt My Tummy, Made From Scratch, Tasty Tidbits, Tuesday At The Table, Tasty Tuesday, Tuesday Timeout, Handmade Tuesday, Totally Tasty Tuesday, Frugal Tip Tuesday, Tuesday Talent Show, Teach Me Tuesdays, Tiny Tip Tuesday, Totally Tasty Tuesdays, Fat Tuesday, Penny Pinching Party, The Gathering Spot, Anti-Procrastination Tuesdays, Kitchen Tip Tuesdays, Domestically Divine Tuesday, Frugal Tuesday Tip, Show Me What Ya Got, Show Me What You Got, What's Cooking Wednesday, Its a Party!, Show and Tell, Recipe Swap, Works For Me Wednesday, Sugar and Spice, Whatever Goes Wednesday, Wednesday Whatsits, Homemade By You, Lil Luna Link Party, Whole Foods Wednesday, Whole Food Wednesdays, Healthy 2Day Wednesday, Hearth and Soul, Super Link Party, Ultimate Recipe Swap, Show Your Stuff, Taste This Thursday, Thrifty Thursday, Frugal Food Thursday, Somewhat Simple, Showcase Your Talent, Simple Lives Thursday, Frugal Fridays, Food on Friday, Anything Goes, Dwell on Fridays, Friday Foodfight, Foodie Friday, Simple Living Foodie Friday, Inspirations, Weekend Wander, Simply Delicious Saturday, Weekly Roundup, Feature Yourself Saturday, I Gotta Create, Strut Your Stuff Saturday, Saturday Link& amp; Greet, Saturday Show & Tell, Say G'day Saturday, Not Bad Sunday, Potluck Party, Sunday Showcase, Savory Sunday, Sundae Scoop, Mop It Up Monday, Mangia Monday, Creative Monday, Melt In Your Mouth Monday, Show Me What You Got, Made By You Monday, Muffin Monday, Hunk of Meat Monday, Meatless Monday, Marvelous Mess, Mix and Mingle, Making It Cuter, Motivated Monday, Whats In The Gunny Sack, Makin You Crave Monday, I Gotta Try That Mondays, Creative Corner Blog Hop, Monday Mania, Make Your Own Monday, Melt in Your Mouth Monday, Mix it Up Monday,
Kind of impressive! Might have to try that... it would be fun to make seasoned mayo for sandwiches and salads.
ReplyDeleteVery cool that you made your own!!!
ReplyDeleteThanks for sharing with my Super Link Party! :-)
~Susie~
I can't wait to try this...I've never made homemade mayo before. Thanks so much for sharing at Mix it up Monday :)
ReplyDeleteI'm so happy to have your clear (and witty) instructions here. I would be nervous trying this on my own, but I feel like I could come back here and it's like standing in your kitchen having you walk me through it. The Belgians make theirs from scratch all the time (my husband's family lives in Belgium), and they always said it was so easy, but they make everything from scratch so I wasn't sure if their idea of easy would be the same as my idea of easy.
ReplyDeleteI'll be trying this next time I need mayo. I use it for coleslaw. Might be nice to keep it frugal and fresher!
Thanks for sharing!! Pinned this to my boards!! :)
ReplyDeleteI;ve had homemade mayo and it really is amazing. I have failed both times I've tried to make it. You give really good instructions I will give it one more shot. Thanks for sharing this on foodie friday.
ReplyDeleteGreat post. I must try to make my own.
ReplyDeleteI found you via Whole Food Wednesday. I linked in a post about prawn cocktails. Have a great week.
oh yum on the prawn cocktails!!
DeleteI have always been a bit nervous of making mayonnaise from scratch, but your excellent post makes it look very do-able - and very rewarding too! Thank you for sharing it with the Hearth and Soul hop.
ReplyDeleteI've been meaning to do this forever! But have been nervous about it for some reason. Your helpful tips and photos really made the difference though! Thanks for linking up at Tiny Tip Tuesday!
ReplyDeleteP.S. I grew up in South Florida! :)
Hi! I found you via Frugal Follies. Wonderful mayo recipe. We use a lot of it and I've always thought about making it myself. I'm inspired to try after reading your post. Thank you for sharing!
ReplyDeleteWow! Love this!!! Do you know how long it lasts? Thank you for sharing with us at Healthy 2Day Wednesdays! :)
ReplyDeleteHi Carrie ... I've read that it "should" be good for 1 week after the expiration date of eggs. For me, that's hard to say since I don't keep the egg carton but I go through eggs like crazy from Costco ...
DeleteSo cool! I have never made homemade mayo. I think it is super cute that you were giddy over it. (For the record, I would be too!) Thank you for linking up with See Ya In the Gumbo. Have a great 4th of July!
ReplyDeleteI'm in south west florida myself :) nice to "meet" you - I'd love it if you'd share with Carrie and I at Kids in the Kitchen! www.adventurezinchildrearing.com :) kids not required in the pics
ReplyDeleteWhat a great idea!
ReplyDeleteWow. Homemade mayo always looked so intimidating. This looks easy! Thanks so much for sharing it with us at Thrifty Thursday. :)
ReplyDeleteWow - who knew. It really does look so easy! We're going to have to try it for sure!! Thanks for linking up to "Strut Your Stuff Saturday!" Hopefully we'll see you tomorrow at 8pm MDT for this week's party! :) -The Sisters
ReplyDeleteThank you for sharing with us on Saturday Show and Tell. I hope you'll join us again this week!
ReplyDelete-Mackenzie
http://www.cheeriosandlattes.com
I LOVE mayo, but HATE buying it from the store with all that unpronouncable "stuff" inside. Thanks for sharing the tutorial.
ReplyDelete"Flex your triceps..." You crack me up!