Shareholder Susan M. says, “With all the fresh tomatoes, cabbage and salad greens coming our way, it seemed like a good time to try making homemade mayonnaise! Farm Fresh and Fast has a fantastic, easy to make Blender Mayonnaise that is sure to spoil you for the supermarket stuff. The trick is to make sure all ingredients are at ROOM TEMPERATURE. If you don’t, the mixture won’t “set up” properly (this, unfortunately, was learned from experience). The cookbook mentions that the batches are small on purpose: homemade mayo doesn’t keep very long!”
BASIC MAYONNAISE (yields about one cup)
1 whole egg
1 1/2 tsp lemon juice
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1/4 tsp salt
3/4 neutral oil (canola or grape seed work well)
optional flavorings (crumbled herbs, cracked pepper; 2 garlic cloves mashed into a paste with 1/4 tsp salt)
Make sure that ingredients are at room temperature. Place egg, acid and any flavorings/seasonings in a blender and pulse to combine. With motor running, add in the oil in a very slow drizzle (pour the oil through the feed chute in the lid). Continue blending until the oil is incorporated. Pour into a glass container. Use immediately, or store in fridge for up to three days.
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Recipe by Patricia Mulvey and Laura Gillam, Farm Fresh and Fast p. 231