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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3 Responses to “Easy M&M Treats”

  1. #
    1
    Claudia — December 12, 2007 at 4:12 pm

    Seriously how cute are these? They looks awesome!

  2. #
    2
    Jen — December 27, 2007 at 1:32 pm

    This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂

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    3
    Beth — December 24, 2019 at 10:42 am

    This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.

    So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.

    Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.

    For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.

    So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.

    Afterwards, I will promptly burn your recipe and enjoy it.

    I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.

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