Friday. Finally. This has been a ridiculously long week for some reason… I think it has to do with the fact that it is STILL winter! I can almost taste spring but it feels like the closer I get to it the further it moves. This time last year we had a couple days in the 70s and it was like 10 degrees yesterday. Ugh. If you have never been to the great state of Minnesota you really haven’t experienced true cold before. Chicago is cold, I do know that but Minneapolis is an entirely other level of freezing. You walk outside and you think “I might die, really truly”. If you have never been here I absolutely think you should come check it out, however, definitely in the summer, probably August. For the MN State Fair. Can you tell I’m thinking SUMMER?
On a brighter note, this mayo took less than 3 minutes and is amazing on LITERALLY everything… well, maybe not the brownies from last week but anything savory for sure!
You can make mayo in a blender or food processor, but it’s a LOT easier with an immersion blender. I have wanted one for months and months but never got one for some reason. My mom surprised me for my birthday with an awesome one and now I am making mayo and pureed soup like a madwoman 🙂
There are a TON of variations out there for homemade mayo but this is my favorite so far. I am a little obsessed and keep thinking of new ways to eat it. I MAY have had a couple random sneaky tastes straight out of the container, don’t judge. It is not the same as store bought mayo!!! I feel judged, oh well. You go ahead and make this and then let me know if you still think I’m crazy. Also, while we are on topic of store bought mayo, don’t buy that crap! They are made with oils high in omega 6s and other icky things you don’t want in your bod. Promise.
Here are a few ideas for using your tasty mayo:
– chicken, tuna, or egg salad
– spread over a steak or pork chop
– mix with hot sauce, avocado puree, mustard, or any other sauce to make an aioli, so fancy
– thin out with vinegar to make a creamy salad dressing
– dip your veggies in it
Let me know if there are any ways you use mayo that I might want to try! Oh, and scroll down or click here for the recipe!
Sweet Potatoes and Smiles,
The Freckled Foodie
Creamy Nutty Mayo
- 1 large pastured egg, works best if it is a bit on the older side
- 2 tbsp apple cider vinegar
- 1 tsp ground mustard
- 1/2 tsp salt
- 1 c light tasting olive oil, NOT extra virgin! I used Bertolli Extra Light Tasting
- 1/4 c macadamia nut oil
- Break the egg into the jar your immersion blender came in and add the apple cider vinegar
- Let them come to room temperature (30 mins- 1 hour)
- Blend them for 30 seconds
- Add the remaining ingredients
- Blend for a minute or two until they have emulsified
- You have mayo! Yay!