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. 
Bookmarked!! Sounds awesome!
That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.
Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.
Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂
This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?
I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.
Just posted this – delicious! It will be one of my standards from now on!
what do i do with the pecans if i choose to use them?
Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.
If you’re looking for a delicious appetizer, check out this recipe for cheesy mushroom pull-apart bread from Beantown Baker! It’s perfect for sharing and incredibly tasty. Don’t forget to visit Lakshmi Stores for all your ingredient needs!