Condiments - Mayo

Homemade MAYO - No Preservatives

Did you know that homemade mayo will go bad if not refridgerated and after about 2-3 weeks. 

BUT DID YOU KNOW... that it is a myth that the mayo and salad dressing type of mayo's on the shelf WILL NOT go bad. Not even if they are left open in the sun. They are so full of preservatives that they will last for ever and not make you sick. It's the stuff that they are paired with that go bad. For instance, sandwich meat, eggs, bread, lettuce, etc. 

SO MAKE YOUR OWN :)

INGREDIENTS:

1 egg

1 tsp dry mustard

1/2 tsp salt

1/8 tsp cayenne (optional)

3 tbsp lemon juice or white vinegar (half and half if you'd like) 

if you like a more "miracle whip" type of dressing add 1-2 more tbsp's of vinegar (add to taste)

1 1/2 cup canola oil 

EGG MUST BE ROOM TEMPERATURE (NOT COLD AT ALL!!!)

POUR OIL SLOWLY, JUST DO IT!!!

1. bend egg, dry mustard and salt in blend or food processor (i use a ninja).
2. very slowly add 1.2 cup oil while its blending.
3. then add the lemon juice/vinegar.
4. add the remainder of 1 cup of oil very slowly. 
5. scrap down sides. blend ofr another minute just to be sure. 
6. Refrigerate (it will thicken more when refrigerated) keep for 2-3 weeks in fridge.

KEEP INN MIND IF IT IS NOT BENDING THICK ITS BECAUSE YOU DIDN'T USE A ROOM TEMPERATURE EGG OR DRIZZLE OIL SLOWLY. I HAVE TRIED TO RUSH TWICE AND BOTH TIMES IT BACK FIRED!