Wednesday, May 4, 2011

Homemade Olive Oil Mayo

When I look in the fridge and find we are out of Mayo just when I need it for a recipe, I don't panic.  It only takes a few minutes to whip up some Mayo and it's a much fresher tasting Mayo than you will ever buy in a plastic jar and no krappy ingredients.

Mustard, Olive Oil, Egg, Lemon Juice

For ease, I use a stick blender and mason jar.

  • 1 egg

  • 1 tablespoon lemon juice

  • 2 teaspoons Dijon mustard

  • pinch of fine sea salt

  • 1 cup light Olive Oil

  • In a sterile pint mason jar, crack 1 egg, add 1 tablespoon lemon juice (fresh is best but the green bottle lemon juice is fine too), 2 tsp Dijon mustard..(go wild, use any mustard you like.. hot, horseradish ...what ever suits your taste). Blend on high with the stick blender.  Once mixed you will now add the oil. I use a measuring cup with a pour lip so that I can add the oil in a fine stream. While adding the oil, pulse  the blender continuously mixing the ingredients.  You will want to add the oil a little at a time as you blend it will go from frothy to creamy.

    Done.. from oil to mayo in under 2 minutes.  Now you have 1 cup of Mayo to be used for making salads, tartar sauce or add extra mustard and heat gently for a great mustard sauce for salmon. *** this Mayo has no preservatives so you only want to keep this in the fridge for a few days.

    if you like a garlic kick, once you have mixed the mayo, you can whip in roasted garlic or shredded garlic or horseradish if you like a nice bite of heat.

    I am not a health professional, however this is what I have read about :
    1. why Olive Oil is good for you...and yes it is from the Mayo Clinic.

       2.  the benefits of Mustard:

       3. The difference between Table salt and Sea Salt:

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