Homemade Mayonnaise
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Anytime I can add an item to my list of things I won't have to buy any more, I do it. Well, I'll be adding mayonnaise to my list; a savings of $3.00 every two weeks. Yes, we eat A LOT of mayonnaise. Jamie has inherited my love for the creamy condiment. About five or six years ago, I tried my hand at HOMEMADE MAYONNAISE, but there was just something about it that didn't appeal to my husband, so I didn't try making again. I never liked the idea of using the raw eggs and possibly dealing with an adverse side effect. Not too long ago, I even tried coddling the egg before making mayonnaise and I still did not care for the taste. I think I will coddle the egg the next time I make this recipe to see how it does; it shouldn't do anything different except cook the egg a smidgen.
My friend Tricia shared her grandmother's recipe for homemade mayonnaise. When I came across the link on Google+, I knew I had to try it, this recipe called for vinegar and red pepper. The recipes I tried and many that I've read about, all calls for lemon juice and mustard. Seriously, I don't want a mustard tasting mayonnaise although, I love mustard and mayonnaise together on sandwiches. Just a little secret about my tastes.
I want a simple, tasty concoction for tuna sandwiches and our family favorite...the fried egg sandwich. This recipe is the REAL DEAL! It is everything I was not looking for, since I had given up on finding a good homemade mayo recipe.
I made my mayo in the food processor, but you can easily use a stick blender or a regular blender. It is super quick, easy and mighty tasty. You won't be disappointed! The original recipe calls for all the ingredients to be chilled. Sadly, I forget about chilling everything other than the egg and it turned out well this time. I'll definitely be using chilled ingredients in the future for comparison. I did make a couple of changes from the original recipe, like cutting down on the pepper and I had to use vegetable oil since I needed to find a recipe to use it in so I could get rid of it. All in all... this is a superb recipe!
I think the hardest part to making mayonnaise is adding the oil too quickly. Be sure, to add it a drop at a time SLOWLY at the beginning. Once it starts coming together into a cream, you can pour more than a drop or two at a time.
Editing to add: I've now started to temper the egg in a bowl over a pot of hot water. This way I can watch to keep the egg white from cooking too long.
Ingredients:
Before using the egg, temper it in the shell in hot water at 135 degrees for about 1 minute. Quickly place the egg in cold water to stop the cooking process.
In a food processor bowl or a blender, mix the egg, salt, pepper, and vinegar well. Slowly pour the oil - a drop at a time to start while mixing. Keep mixing until your mixture comes together and looks like mayonnaise.
If you try this recipe let me know, and let Tricia know you tried it. I'm sure she would love to hear from you as well.
I want a simple, tasty concoction for tuna sandwiches and our family favorite...the fried egg sandwich. This recipe is the REAL DEAL! It is everything I was not looking for, since I had given up on finding a good homemade mayo recipe.
I made my mayo in the food processor, but you can easily use a stick blender or a regular blender. It is super quick, easy and mighty tasty. You won't be disappointed! The original recipe calls for all the ingredients to be chilled. Sadly, I forget about chilling everything other than the egg and it turned out well this time. I'll definitely be using chilled ingredients in the future for comparison. I did make a couple of changes from the original recipe, like cutting down on the pepper and I had to use vegetable oil since I needed to find a recipe to use it in so I could get rid of it. All in all... this is a superb recipe!
I think the hardest part to making mayonnaise is adding the oil too quickly. Be sure, to add it a drop at a time SLOWLY at the beginning. Once it starts coming together into a cream, you can pour more than a drop or two at a time.
Editing to add: I've now started to temper the egg in a bowl over a pot of hot water. This way I can watch to keep the egg white from cooking too long.
Homemade Mayonnaise
Ingredients:
- 1 egg
- 2 teaspoons vinegar
- 1 teaspoon salt
- 2 cups canola oil
- 1/4 teaspoon red pepper
Before using the egg, temper it in the shell in hot water at 135 degrees for about 1 minute. Quickly place the egg in cold water to stop the cooking process.
In a food processor bowl or a blender, mix the egg, salt, pepper, and vinegar well. Slowly pour the oil - a drop at a time to start while mixing. Keep mixing until your mixture comes together and looks like mayonnaise.
If you try this recipe let me know, and let Tricia know you tried it. I'm sure she would love to hear from you as well.
