Happy Memorial Day! First of all a big THANK YOU to all our men and women who are serving or have served our country. You are truly appreciated!!! And a special shout out to my cousin Mike – Thanks for all you do!
I specifically wanted to post this recipe for mayonnaise because most picnics and cookouts include multiple foods using this lovely little condiment. And I’m not going to lie – store bought mayo sorta freaks me out. Anything with a shelf life similar to twinkies is probably not something you want to put in your body.
So for the past year or so I’ve been making our own mayo (which has a refrigerator shelf life of about one week – DEF much better!).
The recipe I use for mayo is based on one from Mark Sisson’s (of MDA fame) Primal Blueprint Cookbook. It doesn’t require a lot of ingredients, doesn’t take a lot of time, and is not very hard to make – I think we have a winner!
- 2 Tbl Apple Cider Vinegar
- 1 Free Range, Local Egg
- 1 tsp Dried Mustard
- Garlic, to taste
- Salt, to taste
- Pepper, to taste
- 1 cup Olive Oil
Place vinegar, egg, mustard, salt, pepper, and garlic in food processor. Blend together. Keep the processor running while slowly adding the olive oil. **The key is to add it very very VERY slowly. Pour the olive oil in so the stream is about the width of pencil lead. Yes, the lead of a pencil. Very thin. If you dump in the oil it won’t mix properly and the mayo will be ruined. Continue until everything is blended and you get a mayo-like consistency.
One of the best things about mayonnaise is all the different ways you can use it. I used this mayo to make deviled eggs and turkey salad. Everything was oh-so-good!!! But I’ll let the pictures do the talking:
Enjoy and have a beautiful Memorial Monday!