Hey! Hope your week is off to a good start! I thought it was about time I shared my adventures in Mayo Land with you and not let yet another post go unposted.:) Where does the time go!?
I decided a while back to forgo making cooked mayo because it took a bit too much time. I needed something a bit quicker, like almost instantaneous. I didn't want to drudge out pots and pans just to put a little mayo on a sandwich. It was too easy for me to slip back into buying it from the store.
So I make it uncooked now and it has been going swimmingly for the last 8 months or so.
It took me a little bit to get the flavor just right for our family and being consistent every time. It doesn't help that I'm a sprinkle, pour, and just a dash kinda girl.
It makes it hard to nail down exact amounts to make a real live recipe.;)
But, I did, just for you!
(and my kids, they were kinda like, seriously mom, we can't make it just by winging it;))
Here it is:
1 fresh egg
1 cup of canola oil
1 tsp. of garlic salt
1 1/2-2 TBS. of apple cider vinegar (this depends on how tangy you like it)
Crack your egg into the blender and start to blend it while you grab your other ingredients. Add your vinegar and garlic salt to your egg while it's still blending.
Slowly pour your oil in with just a steady stream. Like this.....
.......the whole time. You don't want to dump it in. Sometimes I only end up using 3/4 of a cup. I'm not sure why this happens, but it doesn't really matter. What happens is the mayo will just get so thick that the blender won't blend it any more because the liquid, oil in this case, can't penetrate it.
The next picture shows this happening......
It's nice and thick and is now finished. You will notice the change as you pour the oil in slowly. It changes consistency right before your eyes.
If you end up with a little bit of oil sitting on top of the what is now mayo, just turn off the blender, unplug it, and stir it in by hand. You can kind of see the oil in the pic above here sitting around the edge. I just stirred that in. This is another reason to just pour it in slowly.
That's it! It takes about 5 minutes! Easy right? And soooo delicious and creamy!
This recipe makes a little bit more than 1 cup of mayo. It's the perfect amount. It never lasts long in our house, a day or two. I keep it in a mason jar with the lid on obviously, in the frig. If you need more mayo for a salad or something larger scale you can just double the ingredients. The smaller batch works well for us and that way it's not sitting around the frig and it's always fresh.
A big thanks to my girls for their beautiful eggs!
Feel free to adjust the ingredients any way that you see fit for your prefered flavor and taste. Vinegar works just as well as apple cider vinegar, you just probably will only need more like a tablespoon because it's stronger in flavor. You can always add the salt to taste after blending to get it exactly to your liking.
You can now scratch one more item off the grocery list!
How about you, do make your own mayo already?
"Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?"