Lets Talk Mayo…

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..

Basic Mayo

  • 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..

Dill Mayo

  • 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.

Green Mayo

  • 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.

Tomato Mayo

  • 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.

This entry was posted in food, Food Production and Recipes, frugal. Bookmark the permalink.

3 Responses to Lets Talk Mayo…

  1. Ollamha Anne says:

    I like to mince garlic and add it to the it of oil I plan to use for mayonnaise, and let it steep for a few hours, then strain it out. This gives the mayo a subtle garlicky yum flavour that goes wonderfully in egg salad.

  2. Ohhh, that’s a great idea, I love Garlic.. thank you so much for sharing that.

  3. Pingback: Lets Make Mayo! | Just another Day on the Farm

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