Contrary to what my Sister believes, you can make mayo at home. And you don’t need any fancy ingredients.
Paul & Rhiannon made some whole wheat sourdough bread yesterday afternoon & it was just screaming to be made into some tuna-melt sandwiches.
Bread – check. Tuna – check. Cheese – check. Mayo……nope.
Not that I forgot to stock my pantry with Mayo. I just haven’t purchased store Mayo (or MiracleWhip…ick) in over five years. I suppose it wouldn’t be a horrible idea to keep some store-bought, shelf-stable mayo in the pantry though as the homemade stuff doesn’t keep for more than a day or two.
Anyhow, in order to make dinner, I needed to make some mayonnaise. I’m not a mayo-purist as I don’t have all my ingredients at room temperature, I don’t mix it by hand and I do use the entire egg.
I got this recipe from the Joy of Cooking:
Put the following in a blender: 1 egg, 1 tsp. dry mustard, 1 tsp. salt, 1 tsp. sugar, ¼ c. vegetable oil. Cover & blend on high until completely mixed. While blender is still running, slowly add another ½ cup vegetable oil until mixed. Then add 3 Tbsp. lemon juice. Then slowly add another ½ cup oil & blend until creamy. You may have to start & stop the blender to scrape down the sides to make sure all is combined. Use immediately and store unused portion in refrigerator immediately.
Technically the original recipe calls for a dash of cayenne, but I’ve never added it.
So I made our tuna melts and still have a load of mayo left. Remember, this stuff won’t last but a day or two in the fridge. And I probably wouldn’t use it for deviled eggs or macaroni salad for a summer-picnic at the beach. Raw eggs, you know.
Now I’ve got extra mayo to go through so I think I’ll look up another recipe for a salad dressing to have with supper tomorrow night.