Homemade Mayo

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I’ve mentioned homemade mayo before.  It’s ridiculously easy to make and contains only six ingredients.  No preservatives or other crap that just about every jar you can buy at the store contains.  To me their really are no downsides to making your own mayo.  It takes all of five minutes and the taste is oh so much better.  Storage life is only 2-3 weeks, which may be an issue for some, but for our household we use what we need and if it’s heading past its prime, to the compost it goes.  This being said, I do try to minimize food waste.  And I know I do a great job with this.  But, I also try to keep processed and preservative foods in our household to a minimum.  So if this means tossing a little bit of homemade food, well then so be it.

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I consider myself passionate about eating clean.  It’s a buzz word these days so I’m sure you’ve heard it time and time again.  I’m not one for trendiness but this one is worth looking in to.  What I take to heart is creating a way of life that benefits me and my family.  Eating clean is a pretty simple concept to follow.  To simplify it – don’t eat fast food, don’t eat frozen meals, don’t eat most packaged snacks.  Instead cook.  Basic cooking is all it takes.  It’s not ridiculously expensive or even complicated.  It just takes a little effort.  I think we all can prioritize what truly matters in life, and make the necessary changes to being a better person.  For me this all starts with food!

Homemade Mayo

Homemade Mayo

Ingredients

  • 1 egg, room temperature
  • juice from 1 lemon, ~2 tablespoons, room temperature
  • 3/4 teaspoon German style mustard, or dijon
  • 3/4 teaspoon salt
  • 1/3 teaspoon white pepper
  • 1 cup walnut oil, or any other light oil (not extra virgin olive oil)

Instructions

  1. Make sure the egg and lemon juice are room temperature!
  2. Place all ingredients in a jar or cup. I use the one that came with my immersion blender.
  3. Place the immersion blender to the bottom of the jar and turn on. Do NOT raise until the bottom has emulsified. Then lift the immersion blender up and down to blend in the rest of the oil.
  4. Store in the fridge in a closed container up to 3 weeks.
http://mydailybite.com/homemade-mayo/

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