Making homemade mayo was surprisingly easy and fast. I now only make it from scratch -- it only takes a few minutes, so it's ready and available right when I need it. Mayonnaise is a condiment that I use both sparingly and infrequently, so it is especially helpful to be able to make a small amount on demand.
And don't worry about not having the ingredients... other than the use of a lone egg (highly likely you've got one lurking in the fridge), this recipe exclusively calls for pantry-only ingredients. Plus, many mayo recipes call for only the egg yolks, but I hate waste so this one uses the whole egg. No fussing and separating required.
I'd much rather whip this mayo up in a few minutes than take ten to run to the store for a big jar that will sit there taking up fridge space for months! You'll find this homemade spread to be far fresher and creamier than anything you'll find on the shelf. Enjoy!
1/4 t. dry mustard powder (or 1/2 t. dijon mustard)
1/4 t. salt
1 whole egg
1-2 tablespoons white or cider vinegar
1 cup canola or vegetable oil
Directions: Using a food processor (or immersion or regular blender) add the first four ingredients up until the oil. Turn the processor on and allow the ingredients to mix. Then, VERY SLOWLY drizzle the cup of oil into the running processor. It will look to be a liquid consistency at first, but you'll notice that toward the end of the cup of oil it will have firmed up to be thick and creamy.
If desired, add a little more vinegar (I like mine slightly more tart) or even spices like curry or cayenne to create a flavored mayo.
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