Friday, July 15, 2011

Fresh Mayo!

Last night I made souffles, and with the leftover yolks I decided to make mayo. It is so very very good you won't believe it has the same name as that stuff you buy in a  jar.
Throw into the cup of your blender 3 egg yolks, 1 whole eggs, 1/2 tsp salt, and 1/4 tsp each paprika, Dijon mustard, and 1 TBL apple cider vinegar. Blend about 5 seconds. Slowly dribble in about a cup of olive oil (you can go with extra virgin or light, depending on how strong you like your olive taste) with the blade running. It should be very thick at this point! Slowly add 1 TBL FRESH squeezed lemon juice, and run the blender JUST til all the lemon juice and oil are incorporated.

Store in a clean jar. Make sure you label it if you have similar looking jars of stuff, like honey Dijon dressing:

If is seems thin at first, I promise it will set in the fridge:
Makes a lovely chicken salad!


  1. I've made mayo before..but this looks like a very good, simple recipe... sounds wonderful...and the salad looks dreamy!

  2. YUM!! How long can this keep in the fridge?

  3. I've never had it last long enough to know!