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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2 Responses to “Homemade Mayo”

  1. #
    1
    Emily @ A Cambridge Story — August 23, 2011 at 12:00 pm

    Wow, I never knew this was so simple! Definitely beats the canned variety.

  2. #
    2
    MamaPez — June 8, 2014 at 4:51 pm

    Wow, your growing season is way ahead of ours – no local tomatoes yet. That’s the best kind to have with your homemade mayo but, even tho they’re not in season yet, I think it’s time to make my first-batch-of-the-season mayo.
    After all, there are so many other things it’s good with.

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