Friday, October 5, 2012

Homemade Mayo

We stock up on mayo when it's BOGO at our local market.
Big K likes the jarred stuff.
Mimi used to make the homemade version
when we were kids.
I thought I'd give it a go,
since we had all these free-range eggs.

This is a great recipe to have in the family recipe file.
The taste is so different than what you find in the store.
It would be great added to sandwiches, pasta or potato salad,
or used as a tarter sauce substitute with fish.

Homemade Mayo

1 egg yolk
pinch kosher salt
3/4 C olive oil
3 t lemon juice or cider vinegar
1/4 t Dijon mustard
garlic or herbs to taste

Add all ingredients (except oil) to food processor bowl.
Start the machine while dripping olive oil
1 drop at a time at first.
As emulsion forms,
oil can be added in a slow stream.
Adjust seasonings (I added a bit more salt).
Keep refrigerated up to 1 week.