Yes. This is a jar of mayo. I never thought I’d be so in love with mayonnaise until I started making my own.
I’ve had a lot of friends and family ask me about recipes lately, I think because I make a habit of cooking 85% of my meals, make lunch every day, and try to avoid processed foods/artificial ingredients/unnecessary additives. And I stick to a fairly strict budget.
This is 100% one of the first things I recommend when people ask for recipes to eat clean or meal plan in a productive way.
Which might sound completely crazy, but here’s why: 1) it’s actually not bad for you if you make it yourself, 2) it takes less than FIVE MINUTES to make, and 3) it can serve as a base for ALL the sauces and dressings, which are often how I make my otherwise repetitive meals more interesting.
For example, with this, so far I’ve made chipotle mayo (to dip sweet potato fries in as a snack or put on top of burgers - just add dried chipotle spice), ranch dressing (add dill, parsley, garlic powder, onion powder, salt, and a little cashew/coconut/cow’s milk - to use on salads like a buffalo chicken salad with frank’s hot sauce, helllooo), and my favorite combination of the two, chipotle ranch. But the possibilities are endless.
If you want to try, you just need an immersion blender (I use this one) or a food processor. It works best with the former in my experience.
You will need:
- 1/4 cup plus 3/4 cup Extra Light Tasting Olive Oil, divided
- Room temperature egg
- Pinch of mustard powder
- Pinch of pink salt
- Squeeze of lemon
Add 1/4 cup of olive oil and the egg to the blender with a pinch of ground mustard and pink salt. Blend until it emulsifies. As it starts to form, drizzle in another cup or so of oil. When it’s done, add a squeeze of lemon and store in the fridge for 14 days.
I label mine with a use by date or else I completely forget when 14 days have passed. (See below.)
I looooove cooking and have been meaning to start sharing some recipes here soon. I’ve always been so inspired by The Forest Feast’s beautifully illustrated cookbook and have wanted to merge my love for food and type in a fun way. So...more to come! Let me know if you're into this type of thing. :)