I once saw a list of different uses for mayonnaise that included getting gum out of hair, conditioning hair, removing bumper stickers, relieving sunburn, and preventing hangnails. Hmmm. Let’s move on to more delcious uses of mayo!!!
Store-bought mayonnaise can be mysterious, with strange ingredients, gelatinous texture, and a harsh flavour. If you have an immersion blender, it can be made in just minutes with ingredients you already have on hand. And the taste can’t be beat.
In a pint canning jar combine 3 egg yolks, mustard (I like the coarse brown mustard from IKEA, but dijon or yellow works just fine), and lemon juice. Mix that together on low speed until creamy. Slowly stream in the olive oil while blending on high speed. (This is when an extra pair of hands is nice, but if you don’t happen to have spare body parts, just add a couple tablespoons oil at a time, blend, then add a little more.)
Add the salt and water, and blend one more time on high. Adjust the amount of water to the consistency you like.
PrintFarm Fresh Mayonnaise
- Total Time: 5 minutes
- Yield: 1 1/4 cups mayonnaise 1x
Ingredients
- 3 egg yolks
- 2 Tbsp lemon juice (about 1/2 lemon)
- 1/2 tsp coarse brown mustard
- 1 cup olive oil
- 1/4 tsp salt
- 1 Tbsp water
Instructions
- In a wide mouth pint-sized canning jar combine egg yolks, lemon juice, and mustard
- Blend on low speed until smooth
- Slowly add the olive oil, blending on high speed until incorporated
- Season with salt
- Add water to desired consistency, blending until smooth and creamy
- Prep Time: 5 minutes
Nutrition
- Serving Size: 2 Tbsp
