Blender Mayonnaise

Posted on Dec 15, 2009 in Food, Simple Living | 3 comments

Homemade Mayo

Homemade Mayo

I’ve had some homemade mayos before and I have to admit they never come close in taste to my beloved store bought varieties. Until this one. I got the recipe from my sister, modified it a bit and voila! One more thing I don’t have to buy prepared from the store. We’re trying to increase the number of things we make ourselves and for some reason this one makes me extra happy.










Whirl in blender:

2 eggs
1 1/2 tsp salt
1 Tbsp dry mustard

Clean down sides with spatula. Add:

2 Tbsp lemon juice

Start blender, remove cover and very slowly, pour in:

1/2 cup salad oil
2 Tbsp vinegar

Slowly, with blender still running, add:

1 cup salad oil

3 Comments

  1. Amber - December 16, 2009

    My mom used to make her own mayo, and she would add paprika. And then more paprika. The mayo, it was pink, which I found rather off-putting.

    I like the idea of making my own mayo, but I admit I’m nervous about storing it. How long is it good for, if you’re using regular raw eggs? And could I eat it all fast enough?
    .-= Amber´s last blog ..The Decline of Babywearing =-.
    Twitter: AmberStrocel

    Reply
  2. bluebirdmama - December 16, 2009

    Amber – that recipe is easily halved.

    And here’s a couple of quick links on mayo and spoilage:

    http://answers.yahoo.com/question/index?qid=20080728170438AAHzsww

    http://homecooking.about.com/od/howtocookwithcondiments/a/mayospoilage.htm

    Reply
  3. Sarah - December 17, 2009

    I find it doesn’t last long! it’s so good we are dipping veggies into it, making salad dressings with it (mix with balsamic – yum!), almost want to eat it straight it’s so good!

    Commercial mayo just can’t even come close.

    In the spring when the garlic scapes are out – wow! braise them and dip in the fresh mayo.

    Swoon.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge