Homemade Mayo.

 

I guess, truth be told, I have always been a bit of a homebody. That is, I like to be home. My mother, to this day, still says her best and happy years were the homemaking years. The years with children and the years with baking and family times and cooking and family meals.

I couldn’t agree more.
I enjoy being home. With the children. It is not an exaggeration.
But one thing I do not enjoy – dragging the children out on a wintry cold day for silly errands or must-have groceries. Therefore, we buy our milk in bulk and then freeze it. We freeze and can as much as possible.  Also, we try to avoid quick runs to town and think through the grocery list a little more in details. Items that can be done without are crossed off the list. And if I can make it at home, I will.

The other day, my dear friend, who is at home with her six children, excitedly told me her mom showed her how to make homemade mayonnaise. And I shared her joy – because we, too, use homemade mayonnaise. You see, it’s just something that gets scratched off the grocery list because it’s not a necessity. Do I really want to drive to the store in the middle of one of our coldest, snowy winters just for mayonnaise? I think not. So in the summer, I tried a homemade mayo recipe and found it was fairly simple to make and have added it to our homemade list of goodies. My gramma said she remembers her mom making homemade mayonnaise …

{I must admit – I have botched one attempt this past December – the mayonnaise turned out more lemony-tasting as I had adjusted the ingredients. So it’s back to the original recipe and everything tastes just wonderful!}

Would you like to try it? It’s not as hard as it might seem …

 

Before you start, you need room temperature oil, eggs and lemon juice.

I use our Baby Bullet to do the mixing.

For homemade mayonnaise, you’ll need:

1 egg
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 1/4 cup olive oil

 

Mix all ingredients –  but only a 1/4 cup of oil- into the mixer together. Blend it right up.

 

Then slowly, slowwwwwwwwwwwly …. very slowly …. drizzle in the remaining cup of olive oil and mix with each addition. A little bit a time. Slowly drizzle. Mix. Slowly drizzle. Mix. With patience. It will take three-five minutes to drizzle the remaining olive oil into the mixture while mixing.

 

 

You will see it shape and change into lovely, creamy mayonnaise right before your eyes …

Delicious. Homemade. Creamy. Simple and possibly frugal? {I am assuming it’s cheaper than buying store-bought mayonnaise, but truth be told, I haven’t bought any in a long time so I can’t remember the cost of a jar of mayo. Maybe it is cheaper to buy from the store, but I way in the cost of the time going, packing up the children, trip to town, etc. Besides, isn’t homemade always better?!}

 

You can use it to make your homemade salad dressings, use it in recipes and dishes and for lovely yummy afternoon lunches …

{Now if only I could make homemade bagels like my sister … that is another project …}

Let me know if you try the recipe and how you like it! You may never buy store-bought mayonnaise again!