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Hello and welcome! My name is Emma (I write fantasy under the name E. M. Epps). This blog features my Two-Paragraph Book Reviews. One paragraph from me. One from the book. Here's why I keep it short.

You are here: Home > The mayo that changed a mayo-hater’s mind
Homemade mayonnaise with avocado slices

The mayo that changed a mayo-hater’s mind

Image Emma 29 June 2012

When I was a kid, I hated mayonnaise. I can remember the exact minute I decided on this. My best friend’s well-meaning vegetarian dad served us microwaved Tofurky franks on floppy wheat-like bread with a thick white layer of mayo gooshing out like frosting. I gagged…and then I didn’t eat mayo again for ten years.

Later I realized that a thin, thin layer of mayo was acceptable sandwich lubricant. (Anything that raises the fat content of a food is a GOOD THING.) Or you could dip asparagus spears in it, oh so lightly. But that was it. Licking mayo off your fingers? Ewwwwww!

This is the mayo that changed my mind.

Slightly speckly due to the Dijon

I can’t take credit for this super-quick recipe. It’s from Serious Eats. Except that I never make anything the way the recipe says – oh, but that would be boring!

The entire reason why I went looking for a mayo recipe in the first place was because I was deleting vegetable- or canola-oil-based stuff from my fridge, so I used light olive oil instead. (The Collected Wisdom of the Internet says that it must be light olive oil, or else nastiness will ensue. I did not gainsay The Wisdom.) And I used apple cider vinegar instead of lemon juice because I almost never have lemons, but I am old frenemies with ACV and I’ve got a gallon of the stuff.

But it’s the technique that’s the thing, here. It’s like magic. No fiddly-to-clean food processor or long whisking sessions required: In fact, if you’ve ever read my blog before, you’d know that just wasn’t going to happen. But this method is nearly instantaneous. I don’t know which was more fun, watching egg and oil and mustard become mayo in the space of four seconds….

…Or licking it off my fingers as soon as it was done.

Mmmm. Mayo.

Never thought I’d say that.

Here’s the recipe I ended up with.

HOMEMADE MAYONNAISE

1 egg yolk
1 tbsp water
1 tbsp apple cider vinegar
1 tsp Dijon mustard or mustard powder
1/4 tsp salt
1 cup light olive oil

Swirl together all ingredients except the oil together in a jar that is only slightly larger than the end of your immersion blender. (A jar from Bubbie’s pickles seems to work great; plus you have the pleasure of eating the pickles first.)

Pour in the oil and let rest for 15 seconds.

Place the head of the immersion blender in the jar, touching the bottom, and then blend, raising the blender slowly to make sure it all gets blended.

Original recipe from Serious Eats, including technique video.

 
If you find (like I did) that you can’t use up a whole batch of this within a reasonable amount of time, you can reduce the olive oil to 1/2 cup, while leaving everything else the same, to make a smaller batch.

Now I need to find a recipe that calls for a single egg white….


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Posted in recipe
Tagged dairy-free, food, gluten-free, notw, primal
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My Books

Cold Sandwiches and All: A Romantic Comedy

Mrs. Fromish's Guests

The Interpreter's Tale: A Word with Too Many Meanings

The Portrait of Geraldine Germaine

You Made My Heart a Hunter

To Hell and Back Again

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E. M. Epps is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. (That's what they tell me I have to say. This is not a lucrative venture, but if you do decide you want to read one of the books I link to, and your neighborhood bookstore hasn't got it, then it would be simply lovely if you were to go to Amazon via one of my links. That may get me 10c or so and then if a bunch of you do that maybe I would get myself a cup of tea or something like that. If you're feeling nice.)

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