Tuesday, April 3, 2012

Mayo for your fridge


I like to have mayo on hand. It's so handy for sandwiches (of course), but also things like my green potato salad. It even elevates plain boiled potatoes or veggie to the sublime.

This very handy jar is a Bonne Maman jam jar. The opening is wider than a mason jar so it's the perfect thing to scrape the mayo into. It'll keep in your fridge for a couple of weeks. Make sure you use organic eggs in this, preferably the farmer kind.
  • 1 large egg (room temp makes for a thicker mayo, but out of the fridge is ok too)
  • 1 tsp sugar
  • 1 tsp salt
  • good grind of black pepper
  • 1 tsp Keen's Powdered Mustard (the hot stuff)
  • 1-2 cloves of peeled garlic (optional)
  • 1/4c Extra Virgin Olive Oil
  • 1c neutral flavoured oil - I use organic Sunflower
  • 3 Tbs Fresh lemon juice or rice vinegar
Put your garlic, egg, sugar, salt, mustard, pepper and olive oil into your food processor and whizz until it's all blended up. Now, with it still whizzing around, drizzle half the rest of the oil through the hole in the lid. When I say drizzle, I mean a thin stream. Once you get going, you can add it a bit faster. Then pour in your lemon juice/vinegar, let it whiz for a bit and then drizzle the last 1/2 cup. That's it. Nom.

5 comments:

  1. I am trying to make this... but it isn't thickening up. Could I have done something wrong? I followed all the ingredients and steps above (used safflower oil instead of sunflower) Could an extra yolk help?

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    1. you can add an extra yolk, but you shouldn't need to. Make sure you're drizzling slowly - almost drop by drop and the machine is whizzing. If you fail dismally, then start again with a new egg (or yolk) and add the thin mayo as you would oil.

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    2. Than you. I started over with a new egg and added the failed "mayo" as I would the oil. Worked perfectly! Thanks :)

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    3. Awesome! Glad to hear it!

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  2. Make sure you add the oil in a thin stream!!

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