¼ teaspoon dry ground mustard
½ teaspoon sea salt
2 teaspoons apple cider vinegar
1 teaspoon maple syrup (optional, for a taste more like "Bell Menz")
Be sure to keep the immersion blender at the very bottom of the jar until the emulsion stops "blooming." (If you lift the blender too soon, the mayonnaise will be very runny, but it might be salvageable by adding another egg.) Then slowly lift the blender to incorporate the rest of the oil.
Why go through all this fuss? Why not just eat store-bought mayo? Commercial mayo is made from inferior, highly-refined, GMO oil. Even the products sold in health food stores are made from canola oil, whose ratio of Omega 3 to Omega 6 is not favorable. Besides, homemade mayonnaise is so much more delicious, and you can vary the recipe to make a dressing. For example, you might add horseradish to complement roast beef, or Worcester sauce for a spicy sushi dish.
A batch lasts at least two weeks, but you'll probably finish it before then.
Try it!
2016-12-30 SPG Edited to add the optional maple syrup.
2023-12-26 SPG Add details about egg and oil, plus the paragraph about keeping the blender at the bottom of the jar.
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2 comments:
I love homemade mayo! If I'm making chicken salad or if I plan on eating a lot of sandwiches, I make my own. But I confess I burned out on making it all the time otherwise.
I can understand about burning out on making mayo. The worst part about it is hand-cleaning the immersion blender, which seems to take longer than making the mayo. Why a cheapskate like me decided to buy an immersion blender might be the subject of another post.
Thanks for reading and commenting!
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