Homemade Mayonnaise

Anytime I can add an item to my list of things I won't have to buy any more, I do it. Well, I'll be adding mayonnaise to my list; a savings of $3.00 every two weeks. Yes, we eat A LOT of mayonnaise. Jamie has inherited my love for the creamy condiment. About five or six years ago, I tried my hand at HOMEMADE MAYONNAISE, but there was just something about it that didn't appeal to my husband, so I didn't try making again. I never liked the idea of using the raw eggs and possibly dealing with an adverse side effect. Not too long ago, I even tried coddling the egg before making mayonnaise and I still did not care for the taste. I think I will coddle the egg the next time I make this recipe to see how it does; it shouldn't do anything different except cook the egg a smidgen.

My friend Tricia shared her grandmother's recipe for homemade mayonnaise. When I came across the link on Google+, I knew I had to try it, this recipe called for vinegar and red pepper. The recipes I tried and many that I've read about, all calls for lemon juice and mustard. Seriously, I don't want a mustard tasting mayonnaise although, I love mustard and mayonnaise together on sandwiches. Just a little secret about my tastes.

I want a simple, tasty concoction for tuna sandwiches and our family favorite...the fried egg sandwich. This recipe is the REAL DEAL! It is everything I was not looking for, since I had given up on finding a good homemade mayo recipe.

I made my mayo in the food processor, but you can easily use a stick blender or a regular blender. It is super quick, easy and mighty tasty. You won't be disappointed! The original recipe calls for all the ingredients to be chilled. Sadly, I forget about chilling everything other than the egg and it turned out well this time. I'll definitely be using chilled ingredients in the future for comparison. I did make a couple of changes from the original recipe, like cutting down on the pepper and I had to use vegetable oil since I needed to find a recipe to use it in so I could get rid of it. All in all... this is a superb recipe!

I think the hardest part to making mayonnaise is adding the oil too quickly. Be sure, to add it a drop at a time SLOWLY at the beginning. Once it starts coming together into a cream, you can pour more than a drop or two at a time.

Editing to add: I've now started to temper the egg in a bowl over a pot of hot water. This way I can watch to keep the egg white from cooking too long.