This is one of the heaviest entertaining days of the year, giving Thanksgiving and Christmas meals a run for the money. SuperBowl (or as DH likes to call it: SuperBore) is today! If you’re making good eats, make them better with homemade mayonnaise.
Whipping up deviled eggs? Making tuna boats in butter crunch lettuce? Mixing potato salad with cheese and bacon bits? Need tartar sauce for fish tacos? Making crazy-good toasted hamburger buns? Forget the butter—use this mayo and toast the buns on the grill.
You need this recipe! Everyone will be asking for your culinary secret!
I have a funny family story. Our mother had to be someplace so she asked her cousin to babysit the three of us. Come time for lunch, Janie asked us what we’d like. “Goo sandwiches” was our unanimous response. When asked to explain, we had no other words to tell her what to prepare. So she narrowed it down to the refrigerator, and we pointed to the mayo jar. I’ve come a long way since then!
I used to make my own mayonnaise all the time, but I had gotten out of the habit. Now that DH has tried “real” mayonnaise, there’s no going back to the jarred stuff! This is soooo easy and really, there is no comparison to the commercial variety. Expect this to be a light yellow, rather than white. I’ll bet you find lots of uses for it beyond sandwiches and potato salad. See the NOTE below for ideas.
SuperBowl Mayo (makes about 1¼ cups mayo)
2 egg yolks, room temperature
1 teaspoon ground mustard
1 teaspoon apple cider vinegar
1 cup canola oil
2 teaspoons fresh lemon juice (about one very small lemon)
salt to taste
In a small bowl, mix egg yolks, mustard, and vinegar on low speed until all ingredients are well incorporated.
Still mixing, drizzle oil into the yolks mixture very, very slowly. The mayonnaise will thicken as the oil creates an emulsification.
When all the oil is in, add the lemon juice and continue mixing. Taste. Add salt slowly and taste again. Don’t over salt since foods you will use this with often have their own sodium content.
Store covered in the refrigerator for a week or so. Use it on everything!
NOTE: All ingredients have to be at room temperature or your mayonnaise won’t come together or stay together or even thicken. Also, you can make this with your immersion blender or in a food processor, but my mixer is easier to clean up quickly, so that’s why I used it.
If your mayo “breaks”, add another egg yolk and ½ cup oil.
Also, experiment to make different flavors of mayo with olive oil or other flavored oils. Try different vinegars. Or you can add garlic, herbs, or spices. Curry mayo? Tarragon mayo. Yummers!
DH’s Rating: 5 Tongues Up “This tastes like real food.” I showed him the list of ingredients on the mayonnaise jar in the grocery store. He said, “I can’t pronounce half that stuff.”