Homemade Mayonnaise

Mayonnaise is a thick, creamy condiment used on sandwiches or as an ingredient for other dishes like potato salad made from an emulsion of egg and oil.  I don't buy mayonnaise as we prefer MiracleWhip, well actually a clone recipe (see tomorrow's post for that) so I make my own as needed.  Mayonnaise is one of those recipes that once you make it and realize the savings combined with gorgeous flavour you will not go back to store bought.  All you need is a blender or a food processor and a couple of minutes of time to whip up enough mayo to last a week or two at less than a third of the price of store bought.

My homemade mayonnaise is a bit yellower than store bought because I use free range chicken eggs.  The yolk from free range chicken eggs which has a deeper colur and the flavour richer.  Other than that the homemade version tastes fresher and performs in other dishes just as well as the store bought.  The current price for brand name mayo is $1.40 per c whereas the homemade version is 44¢ per c using the more expensive free range chicken eggs.  This mayo will seriously take you about 2 minutes to make which is a rather tidy savings for time invested.  If you want a whiter mayo use just the egg whites and not the yolk.  This will also reduce the dietary cholesterol if that is a concern.  Of note, the type of oil and vinegar you use will change the flavour slightly so do keep that in mind.

Homemade Mayonnaise
recipe by: Garden Gnome

1 egg
½ tsp dry mustard
½ tsp organic sugar
½ tsp sea salt
2 tbsp vinegar (apple cider, tarragon, white)
1 c oil (half extra virgin olive oil, half vegetable oil)
dash cayenne pepper

Put all of the ingredients but half of the oil into a food processor bowl.  Process for 15 seconds.  While the food processor is running, slow pour the remaining oil into the mixture in a thin stream.  Use a spatula to transfer the mayonnaise to a storage jar.  Store in the refrigerator and use as you would store bought mayonnaise.