From The Clothes Make the Girl
SPRING BREAK 2013!!!!!!!!!!!!! Woop woop! In less than 12 hours I’ll be boarding a plane to paradise. Well OK, it’s actually just Florida, but looking out my window at rainy, chilly, yucky Chicago, I’m pretty sure Florida counts as paradise in my book. And while it’s technically my first year without a legitimate spring break in quite a few years(woohoo full time employment!) , it sure feels like a blast from the past with 6 girls spending 5 days in a condo doing nothing but laying out, drinking, eating and gossiping.
Ok, enough bragging (are you jealous yet?). For those of you hanging around for Memorial Day this year, fear not, this fabulous recipe for homemade mayo is here to save your potato salad, macaroni salad, or whatever else you want to call a “salad” despite being devoid of any quality vegetables. (Hey, it’s a holiday, spoil yourself!) You may be thinking, she’s crazy, why would I make my own mayo??? Well, the simple answer is that the ingredients on mayo jars freak me out. Even the ones that claim they’re made with olive oil have a remarkably sketchy ingredient list, and still use more soybean oil than they do olive oil. So when we found out how easy it was to make our own, we started keeping a tub of it in the fridge at all times. And as an added bonus, if you want to add fun flavors like sriracha, garlic, truffle, lemon, etc, you can just add them in at the end of the blending process.
Still not sold? Fine, you can just barge in on John’s picnic-for-one this weekend. Of course I would be married to a man whose idea of “bachelor pad weekend” involves the elaborate smoking of ribs, complete with a myriad of side dishes, all for just him and the dogs. So I’m sure he can spare a plate for you, and don’t worry, all the sides will be made with homemade mayo 🙂
- 1 ROOM TEMP egg (if you forget to take your egg out early like we always do, put it in a bowl of hot (not boiling) water for 5 minutes)
- 2 Tbsp lemon juice (also supposed to be at room temp, but not as imperative)
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup + 1 cup “light” olive oil (this is the non-extra virgin stuff) (also at room temp, but I’m not sure why you’d be storing your olive oil in the fridge in the first place)
- Place the egg, lemon juice, dry mustard, salt and 1/4 cup olive oil in a blender or mini-food processor. Whirl until well mixed, about 20-30 seconds.
- Drizzle in the remaining 1 cup of oil with the motor running. And when I say drizzle I mean d. r. i. z. z. l. e. SLOWLY. It should take about 3 minutes to get it all in. It’s a little tedious, but if you don’t do it this way you’ll end up with a greasy mess instead of beautifully jiggly and shiny mayo. But do it slowly and I promise it will work. We’ve done it 3 times now (in a mini-food processor) and it’s been perfect every time.
Makes a little less than 2 cups of mayo.