Homemade Mayo

There are some things I absolutely love about this time of year.

Cookouts with friends.
Being able to be outside without sweating from head to toe.
Tomatoes. Oh fresh tomatoes. Absolutely nothing beats a perfectly ripened tomato.

Hubby and I have been getting about 10 big tomatoes in our CSA for the past few weeks. It’s been amazing. We’ve been eating tomatoes in all sorts of salads, sandwiches, and just sliced and seasoned.

It was actually Hubby’s mom who encouraged me to make homemade mayo. She told me that it was really easy and really brightens a tomato sandwich. And boy was she right.

Now when I say making mayo is really easy, I’m not kidding. It takes about 2 minutes total. You put most of the ingredients in your food process or blender. Once everything has been whizzed around, you stream in a mixture of olive oil and canola oil while the food processor is still running. After about a minute, you have this:

Who knew mayo could be so pretty to look at… I used garlic olive oil to give my mayo a garlic kick. That’s one of the great things about making your own mayo. You can throw in flavored oils, or mix up the spices to your tastes.

I have been eating tomato, mayo, and lettuce sandwiches every day since I made this mayo. It pairs so well with the fresh tomatoes, I can’t imagine ever buying mayo again.

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Homemade Mayo

Yield: ~1 1/4 cups

Ingredients:

1 egg
1 tsp dry mustard
1/2 tsp salt
1 tsp sugar
1 Tbsp vinegar or lemon juice
1/4 cup olive oil
1 scant cup canola oil

Directions:

Add the egg, dry mustard, salt, sugar, and vinegar or lemon juice to your food processor or blender. Process until completely mixed.

Turn on your food processor and slowly stream the oils into the food processor. Once all the oil has been added, process an extra 30 second.

Cover and store in the fridge.

Recipe from Joy of Cooking

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7 Responses to “Honey Mustard Pretzels”

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    1
    Julie — October 29, 2012 at 11:41 pm

    Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
    I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!

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    2
    Jen — October 30, 2012 at 2:36 am

    Thanks. So far so good where I live. We haven’t list power yet, so that’s good!

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    3
    Peggy — March 5, 2013 at 8:52 am

    I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)

    • beantownbaker — March 6th, 2013 @ 8:38 pm

      Glad to hear I’m not the only one like that!

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    4
    Sharon — March 8, 2014 at 8:32 am

    I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????

    • beantownbaker — March 8th, 2014 @ 1:14 pm

      I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.

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    Paula — July 7, 2015 at 8:21 am

    The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.

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