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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!