Shh… don't tell anyone I'm poor. They all think I'm living frugal and green just like everyone these days. This is a blog about a senior citizen living a frugal life, on a fixed income, in a low income food desert, and passing along knowledge from lessons learned. Some she learned from her Grandma Mama many years ago and some learned only a few days ago.
I wrote this almost a month ago but completely forgot to post it until I was telling someone I make my own. Thats when I realized I hadn’t actually posted it.
This recipe is simple and is just enough for one or two in a salad or on sandwiches. A stick blender works best but I think any type of blender or mixer would be ok. I used a canning jar and a stick blender.
Put all these items into a jar in the order listed. If you don’t already know, little t means teaspoon, big T means tablespoon.
1 whole egg (or 2 egg yolks)
1 t ground mustard
1/8 t salt
1/2 t lemon juice
1/2 t vinegar (I use cider vinegar)
1/2 cup oil of your choice (I used canola because its flavorless)
The egg should be on the bottom and the oil on top. There is no need to drizzle the oil as most recipes will tell you to do. Now put your blender in the jar all the way to the bottom. Start on low speed but don’t move the blender. Keep it on the bottom of the jar and let it do its work.
When it starts to turn white then switch to using a high speed. Blend until all the oil has disappeared from the top and is well incorporated into the egg.
You now have mayonnaise. It makes a bit over 1/2 cup which is a good amount for one or two people. I put a lid on the jar and put it into the fridge to chill. It will last a couple of weeks. Mine never does though. I usually make it right before I need it.
Very simple to do and taste great. I like it in potato salad or on pimento cheese sandwiches. The best part is that its chemical free. If you make some let me know if you like it too.