Recipe: Homemade Mayo

The first time we made our own mayo, it was because we actually ran out of the stuff in the jar (we won't admit we were too lazy to go to the store). We had almost talked ourselves into forgoing mayo on our sandwich when we remembered hearing that it was "just eggs and oil." After some Googling, we made some amazing creamy mayo.

Not only is it less expensive than the stuff in the store, but it is an entire canvas for your tasty flavor variations. This particular version, which we made for our Super Bowl grilled leftovers, uses roasted garlic (if you are lazy, you can find it in refrigerated cases at Whole Foods and Central Market), which adds a nice, sweet potency to the mix. To make your variation, just substitute the roasted garlic for the flavor of your choice (chipotle peppers, smoked paprika, and pesto work fabulously too) or leave it out completely for some good standard mayo.

Homemade Mayo

  • 1 large egg
  • 1 tablespoon dijon mustard
  • Juice of 1/2 lemon
  • 1 1/4 cup oil (we use a combination of extra virgin olive and sunflower oil)
  • 4 cloves roasted garlic (about one tablespoon)
  • Salt and fresh-ground pepper
  • In your food processor bowl, combine the egg, mustard, lemon juice, garlic, salt and pepper, along with one tablespoon of the oil. Scrape the sides of your bowl, so that all the stuff that sticks goes back in the bowl. Turn your food processor back on, and add the rest of the oil one tablespoon at a time. The mayo will gradually thicken as you add the oil, so don't fret about the runny mess at the beginning. Taste for seasoning (you will usually need to adjust salt, garlic or lemon juice). We have no idea how long it keeps in the fridge, as it never lasts more than a few days in our house. Makes about two cups.

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    Becky Means