It's no secret, we are ALL trying to eat a little healthier or busting our buns to make our lives a little simpler, right? You know what's cool, though?
When I actually get a chance to put ALL those good intentions to the test, totally by accident.
One of my kids was home sick from school, last week (I know, act surprised anyway) so, I made a big pot of chicken soup and then started prepping for chicken salad with the leftovers.
"Dangit, we are ALL OUT of mayonnaise!!!"
I hit the internets and decided to try and make my own (yeah, I know, good luck with THAT one, right?) field-testing a recipe I found via IncredibleEgg.org.
So, how did THAT work out? Surprisingly...very well...check it out:
INGREDIENTS:
- 2 EGG YOLKS
- 2 Tbsp. fresh lemon juice OR vinegar
- 2 Tbsp. water
- 1 tsp. sugar
- 1 tsp. dry mustard
- 1/2 tsp. salt
- Dash pepper
- 1 cup olive oil OR vegetable oil
PUTTING IT ALL TOGETHER:
- WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended.
- COOK over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. REMOVE from heat immediately; let cool 4 minutes.
- POUR mixture into blender; cover. With motor running on high speed, ADD oil slowly, in a thin stream; blend until mayonnaise is thick and smooth.
- Turn blender off occasionally to scrape down sides with rubber spatula.
- REFRIGERATE, covered.
WHAT I DID DIFFERENTLY:
- I didn't have any dry mustard home so I omitted it completely.
- I was running out of olive oil, so I used a combination of: 1/2 cup olive oil and 1/2 cup canola oil
WHAT I WOULD DO DIFFERENTLY, NEXT TIME:
- Omit the sugar, entirely: don't get me wrong, the mayonnaise tasted awesome, but it was a little sweeter than I would have liked.
There you have it, an easy-peasy recipe for homemade mayonnaise that is totally Pin-worthy :)
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Disclosure: No payment was received for this blog post. Just sharing my surprise whenever stuff works out right, you know?
