I wish my eggs were this cute.
Homemade Mayo
I make a double recipe. You can easily half it. You shouldn’t keep homemade mayo longer than a week or two. (Disclaimer: Use raw eggs at your own risk. I’ve been making homemade mayo and eggnog for almost 2 years with no problems though.)
Put in a food processor or blender (food processor works best):
2 large
eggs
2 tablespoons of white vinegar
1 teaspoon salt (use less if you’re not sure/you can always add more later)
Measure out 2 cups of oil (use the best you can afford/the better the oil,
the better tasting the mayo will be). Don’t add the oil yet!
Start the food processor and when everything is incorporated, slowly (SLOWLY!) drizzle the oil in. After about a minute of really slowly drizzling the oil in, you’ll start to wonder why it’s not turning into may. Just keep slowly drizzling the oil and you’ll finally start to see the mixture turning white and get thicker! Yay! You made mayo!
For Ranch Mayo, add:
1 tablespoon parsley (use about half as much if you’re using fresh)
1 tablespoon chives (same deal if using fresh, use less)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and Pepper (to taste)
Mix in the above spices while the mixture is still in the food processor. If you want it a little tangier, you can add another tablespoon of vinegar while it’s mixing (just make sure it’s fully incorporated before you turn it off).
Store in an airtight container (used peanut butter jars work great!) in the fridge for up to two weeks.
If you want salad dressing, you can add a bit of milk, cream, or water to the mixture to make it pourable. I also like to add Daisy sour cream sometimes too!
I make a double recipe. You can easily half it. You shouldn’t keep homemade mayo longer than a week or two. (Disclaimer: Use raw eggs at your own risk. I’ve been making homemade mayo and eggnog for almost 2 years with no problems though.)
Put in a food processor or blender (food processor works best):
2 large
eggs
2 tablespoons of white vinegar
1 teaspoon salt (use less if you’re not sure/you can always add more later)
Measure out 2 cups of oil (use the best you can afford/the better the oil,
the better tasting the mayo will be). Don’t add the oil yet!
Start the food processor and when everything is incorporated, slowly (SLOWLY!) drizzle the oil in. After about a minute of really slowly drizzling the oil in, you’ll start to wonder why it’s not turning into may. Just keep slowly drizzling the oil and you’ll finally start to see the mixture turning white and get thicker! Yay! You made mayo!
For Ranch Mayo, add:
1 tablespoon parsley (use about half as much if you’re using fresh)
1 tablespoon chives (same deal if using fresh, use less)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and Pepper (to taste)
Mix in the above spices while the mixture is still in the food processor. If you want it a little tangier, you can add another tablespoon of vinegar while it’s mixing (just make sure it’s fully incorporated before you turn it off).
Store in an airtight container (used peanut butter jars work great!) in the fridge for up to two weeks.
If you want salad dressing, you can add a bit of milk, cream, or water to the mixture to make it pourable. I also like to add Daisy sour cream sometimes too!
Have fun!
I make a lot of tuna, egg, and chicken salad, so I go through lots of mayo. And making Ranch mayo just makes flavoring my salads that much faster!
Have fun experimenting! If you have any questions or comments, feel free to ask in the comments below!
~KD
Have fun experimenting! If you have any questions or comments, feel free to ask in the comments below!
~KD
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