Nothing beats homemade mayonnaise on a sandwich; simple ingredients make this a cinch to prepare.
For about 1 1/2 cups, you'll need:
+ 1 egg (check the expiration date!)
+ vegetable or canola oil, 1 1/4 cups
+ white wine vinegar (apple cider vinegar works, too), 1 splash
+ S&P
In a food processor, blend the egg together with the vinegar. With the processor running (keep only the spout open, to prevent a mess!), slowly drizzle in the oil until the mixture is creamy and white. Fold in S&P to taste.
- Sarah
- Washington, DC, United States
- "A rose is a rose is an onion." -Ernest Hemingway
Great idea-I make a lot of my own sauces and salad dressings but have never thought to make mayonnaise! So much better than ingesting all the artificial junk in store bought mayo! Great post-I'll have to try it!
ReplyDeleteAndreaQ: thank you, for the comment and the add! I've never been a fan of mayonnaise, simply because of the artificial ingredients in store-bought varieties. (It just doesn't seem right that something with raw eggs can last for 6 months!) The homemade version is much healthier-- if 1 cup of oil can be considered "healthy!"
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