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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tori's Homemade Mayo Recipe

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This recipe for Tori's Homemade Mayo is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup Extra Virgin Olive Oil
½ cup Avocado Oil
1 Tbsp Lemon Juice
½ Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
2 egg yolks
Directions:
Directions:
1. Combine olive oil and avocado oil in a measuring cup (or other good vessel for controlled pouring).

2. Place lemon juice, vinegar, mustard and egg yolks in food processor or blender. Process until creamy (maybe 15 seconds?).

3. With blender or food processor still, VERY slowly dribble in the oil (think of it taking at least 3 minutes to add in all of the oil). It should stay thick and gradually get lighter and lighter (and look more and more like mayonnaise) as you add the oil.

4. I typically like to pour out my mayonnaise into a bowl and whip it by hand with a whisk at the end just to make sure all the oil is well incorporated (if you have a really good food processor, you probably won’t need to do this).
Number Of Servings:
Number Of Servings:
1 cup
Personal Notes:
Personal Notes:
This is far better than any store bought brand. Don't attempt when it's VERY HUMID.

 

 

 

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