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. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.