I hope everyone has been enjoying this gorgeous summer. Summer is my favourite season and I’ve been squeezing every ounce of joy out of each day. Farmer’s markets have been at the top of my summer “to do list.” Everyone should be taking advantage of all the local produce that is currently at its peak. My kitchen is full of luscious greens, tomatoes, cucumbers, baby carrots, peaches and berries. These ingredients make for a perfect summer salad. BBQ some steak or chicken and you have a meal made in heaven. Oh, I almost forgot the dressing. I avoid store bought dressing with the extra preservatives and typically shake up a jar of oil and vinegar dressing. I enjoy vinaigrettes but lately I’ve been on a mayonnaise kick after I found out how ridiculously easy it is to make (with a food processor/blender). Mayonnaise makes a fantastic base for creamy dressings like ranch. The sky is the limit on the variation of creamy dressings you can create by adding different herbs, spices, garlic and citrus juice. Mayonnaise is also perfect for making fresh chicken or tuna salad in romaine lettuce boats. I have to admit that I hated mayonnaise and Miracle Whip as a child and avoided it as an adult because I thought it was fattening and vile tasting.
After researching homemade mayonnaise I discovered the ingredients are common whole foods found in most kitchens. I thought I would share a basic mayonnaise recipe with you so that you could discover the superior taste of a spread made from scratch and begin a healthy relationship with mayonnaise like I did. Feel free to experiment with different herbs and spices to create your own signature salad dressing. Please send me a copy of your winning combo. I still have a lot of salads to dress this summer.
Super Easy Mayo
1 egg (room temperature)
2 tablespoons lemon juice (room temperature)
½ teaspoon dry mustard
½ teaspoon sea salt
¼ cup olive oil (do not use the expensive extra virgin kind because the flavour can be too strong, almond and macadamia nut oil taste lovely but are more expensive)
1 cup olive oil
Put the egg, lemon juice, mustard, salt and ¼ cup of oil in your food processor or blender. Blend until smooth. Now for the cool part! Slowly drizzle the remaining cup of oil into your food processor as it is blending. Pour it as slowly as you can manage. Think a thin steady stream of oil. As the mixture emulsifies you will hear the sound of your mayonnaise changing.
That’s it! I promised it would be easy. Put your fresh mayonnaise in a glass container and keep it in your refrigerator. It will keep as long as the expiry date on the carton of eggs that you use. I guarantee you will consume it long before it has a chance to go bad. Yes, it’s that good!