Mayonnaise has gotten a bad rap over the past twenty years, because of the fats and the eggs and yet despite the slapdown by the low fat movment, somehow almost every single home I know has Mayo or a Whipped version of it in their pantry..
I like to make homemade Mayo and its many different versions, and thought I would share some with you all today..
- 2 egg yorks
- 1/2 cup of your best oil, I tend to use olive oil but any will do
- 2 tablespoons of any kind of wine vinegar
- Salt/Pepper to taste
- I also like a pinch of dry keens mustard.
In a bowl beat the egg yolks and spices till thick with a whisk if you want to do it by hand, which I typically do, you can use your mixer or food processer.
Then add drop by drop of your oil, by the time you add 2 tbsp of oil, it will be quite thick, then add one tbsp of vinager and then add a little more oil, it will be quite a bit thicker then store bought.
When you go to use it for dressing in salads, you can thin it out a little with either hot water, milk or cream, your choice.
Now that you have your basic mayo.. its time to dress it up..
- 1/2 cup of Mayo
- 1 tsbp of dried Dill
- 1 tsbp of sugar
Mix together and use on basic cabbage salad, try adding in some dried canberries and chopped up apple in with your chopped cabbage with this dressing.
- 2 TBSP of Finely chopped Parsley
- 1 TBSP of Finely Chopped Chives
- 1 TBSP of Finely Chopped Tarragon
- 1 TBSP of Finely Chopped Dill
- Mix with one and half cups of homemade Mayo.
This dressing rocks as a veggie dig, or on meat sandwhiches, or consider it as a dressing for a mixed green salad.
Best to mix and then chill for at least a couple hours to let the flavors blend together.
- 1 and half cups homemade Mayo
- 1 TBSP of Tomato Paste
I love this dressing on fresh veggie salads in summer or on green salads.
Now, take your Tomato Mayo and make quick Thousand Island Dressing
- 1 cup of Tomato Mayo
- 1/2 cup of green relish
Mix together and use in place of store bought dressing how ever you like to use it.