I don’t use mayo often and whenever I need to use it, I can’t remember how long it’s been in my fridge or I have to go purchase a bottle, most of which goes unused. So, my solution to these problems has been making my own mayo the past few times I need it for a recipe. It is quick and I only make what I need. Follow the recipe below!
1 1/4 cup EVOO
1 egg
1/2 TSP Mustard Powder
1/2 TSP Salt
Juice of 1/2 to 1 lemon
Mayo Ingredients
Place the egg, 1/4 cup of EVOO, mustard powder, and salt in a food processor
Mix thoroughly
While the food processor is running, slowly drizzle in the remaining cup of olive oil
After you’ve added al of the the oil and the mixture has emulsified (when 2 liquids that should not mix / bond together, are blended together and combine into a thick, creamy mixture), add lemon juice to taste
Use as desired!
- 1 1/4 cup EVOO
- 1 egg
- 1/2 TSP Mustard Powder
- 1/2 TSP Salt
- Juice of 1/2 to 1 lemon
- Place the egg, 1/4 cup of EVOO, mustard powder, and salt in a food processor
- Mix thoroughly
- While the food processor is running, slowly drizzle in the remaining cup of olive oil
- After you've added al of the the oil and the mixture has emulsified (when 2 liquids that should not mix / bond together, are blended together and combine into a thick, creamy mixture), add lemon juice to taste
- Use as desired
Pingback: Tuna Salad on Sweet Potato Toast