The subject of our being out of mayo came up several times in the following days until one day when I noticed a little cookbook on my shelf I hadn't used for quite a while. It's called Snackers by Maureen & Jim Wallace.
I made myself a cup of tea and settled in my chair for a browse of this little book. Full of helpful tips on eating healthy, whole foods and (as you can see on the cover just above) more than 200 recipes using REAL foods instead of the many highly (and overly) processed foods we are used to today. I was intrigued by their recipe for homemade mayonaise and given our lack of the particular item at that time, I decided to test it out. How bad could it be?
I've never made mayo before, but I am a very experienced cook and I can follow a recipe like nobody's business so I gathered my supplies. Simple really: an egg, apple cider vinegar, salt, ground mustard and paprika and oil. It took me literally about 2 minutes to make approximately 1 cup of mayo. Now the real test.....how did it taste? I have to say, I could not tell the difference in the texture at all and the flavor was wonderful! If you preferred to leave out the spices, I'm sure it would be just as good (I would leave in the salt though). I'll include the recipe here for you to try. I'm sure you won't be disappointed.
Homemade Mayo
Place in blender:
1 egg, 1/2 tsp. salt, 1/2 tsp. ground mustard, 1/4 tsp. paprika, 1 1/2 Tbsp. apple cider vinegar (or lemon juice) and 1/4 cup oil.
Mix at low speed adding an additional 3/4 cup oil in a slow steady stream. Use a spatula to keep the mixture moving as it thickens until all oil is added.
Makes about 1 cup of lovely mayonaisse.
Well, it's been lovely chatting with you. I'm going to retire to the kitchen for a bit. I've got a tuna sandwich calling my name. You should whip up some of that mayo and join me in your kitchen. Tea anyone?
Blessings,
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