We’re out of mayonnaise until I go to the store on Friday. I knew last week that we were running low, but I had hoped to make it through the week. I didn’t reckon with children who like mayonnaise spread on bread. Anyway, I have made my own mayonnaise before and liked the result. My five year old mayonnaise lover did not like the homemade version, but it was fine for my husband who uses it on his sandwiches. Here’s the recipe:
The Everyday Gourmet by Kathleen Perry
2 Tablespoon vinegar or lemon juice or half of each
1 teaspoon dijon mustard
1/2 teaspoon salt
1 1/4 cups oil, vegetable
In a blender or food processor, place the eggs, vinegar, mustard, and salt. Blend for one minute or until the eggs double in volume. With the machine running, pour in the oil in a thin, steady stream until the mixture thickens. Store the mayonnaise in the frig. It will become thicker as it chills.
Note: I forgot the salt. I used deli mustard because that’s what I had on hand instead of dijon. I’m lower on vegetable oil than olive oil so I used olive oil instead. Olive oil does impart a flavor to the mayonnaise. I also used vinegar because I was too lazy to open the lemon juice, but I prefer the lemon juice.
By my rough calculations, this homemade version costs about $3.50. It makes 1 1/2 cups. Oil is the most expensive ingredient. If I were able to get my oil on sale with a coupon, I could probably make this for less than the store version. Homemade mayonnaise is more perishable than the store version, but tastes much better and doesn’t have the extra chemicals. However, some people might not feel comfortable about using raw eggs.
I don’t make the homemade mayonnaise a lot even though it takes about five minutes to make, but in a pinch, I’m glad that I’ve got the recipe in my back pocket as it were.