Here at SFC, we are big believers in food in jars. We love processed and pre-made food--to make it fresh and healthy, we just prefer to be the ones processing and pre-making it! Once you start making your own pantry staples, you'll be amazed at how simple it is to have healthy, real-food condiments, sauces and flavor boosters at your fingertips. Read on for our favorite homemade mayo recipe and five genius ways to use it (and ideas for making use of leftover egg whites). Want more? Check out our upcoming Inside the Chef's Pantry: Staples, Condiments and Sauces cooking class on April 14th for everything you need to become your own pantry wizard! Click here for details and to register »
5 GENIUS IDEAS FOR HOMEMADE MAYONNAISE
- Roast potatoes until crisp and serve with a dollop of mayo and a sprinkle of Spanish paprika.
- Combine tuna or cooked chicken with mayo, lemon juice, minced celery and curry powder.
- Serve as a luxurious dip with grilled or steamed vegetables.
- On thick-sliced sourdough bread, homemade mayo is a BLT game changer.
- Stir up some variations! Try anchovy and capers for a Mediterranean twist; minced shallot, pickle and extra lemon for homemade tartar sauce, or saffron and pureed red bell pepper for a quick rouille sauce.
- 1 egg yolk, room temperature
- 1 tsp. mild mustard
- 2-3 tsp. fresh lemon juice or white wine vinegar
- 3/4 c. canola oil
- 1 Tbs. olive oil
- 1 tsp. seasonal fresh herbs, finely chopped (parsley, oregano, basil, cilantro, etc)
- 3 cloves garlic, minced
- pinch of salt and pepper
Place egg yolk in medium bowl and whisk vigorously until it becomes thick and sticky.
Stir in mustard, salt, pepper and vinegar.
Whisk in canola oil slowly by droplets until the egg and oil have begun to thicken (when 1/3 to 1⁄2 of the oil has been added), then whisk in the remaining canola oil in a thin, steady stream.
Stir in the olive oil.
Add garlic and parsley and stir.
The mayonnaise can be served on sandwiches, cooked vegetables or fish.
Mayonnaise will keep covered in the refrigerator for up to a week.
*Consuming raw eggs increases the risk of food-borne illness.