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 because of them, until now.
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 past 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!
One big change I made was tempering the egg before using it. It was rather easy, I dropped the whole egg in hot water and let it sit for about a minute and then placed it in a bowl of ice water.
2 teaspoons vinegar
1 teaspoon salt
2 cups canola oil
1/4 teaspoon red pepper
Before using the egg, temper it in the shell in hot water at 135 degrees for about 1 minute. Place it in ice water to stop the cooking process.
In a food processor bowl or a blender, mix the egg, salt, pepper, and vinegar well. SLOWLY pour the oil a drop at a time while mixing. Keep mixing until your mixture comes together and looks like mayonnaise.