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Monday, October 23, 2017

Homemade Mayonnaise with a Taste of Italy

Credit:
Mayonnaise flavored with extra-virgin olive oil and balsamic vinegar.

Homemade mayonnaise; once you’ve had it you don’t want to go back to jar mayo. But maybe you are a singular individual that would. As for me, homemade mayo tastes so much more superior.

We picked up our first food processor, a Cuisinart, about 30 years ago—and it is still kicking today—and very shortly thereafter we purchased “Abby Mandel’s Cuisinart Classroom,” a cookbook that has proven over the years to be invaluable!

It was from Abby Mandel’s recipe book—along with the ease of our Cuisinart Food Processor—that we made our first homemade mayonnaise. From our first taste we were sold. Since then, of course, we have evolved as cooks and now dare to put together our own variations. In this recipe post, I share with you what has become one of my husband’s and my favorite mayonnaise recipe; this particular one is zesty and robust.

Come; take a comfortable seat at our cozy table. Dinner is served!

Recipe makes about 2 cups of mayonnaise.

STEPS 1:

Cook’s Personal Note: Because it is difficult [for most of us] to know just how fresh our eggs really are, I do not allow my egg(s) to reach room temperature; I use the egg(s) “from fridge to food processor/blender to refrigerating immediately.” Hubby and I have made our homemade mayonnaise in this way many, many times over the years, and the only problem we ever encountered was trying to make a double batch. Stick to a single recipe for a fail-proof session. Besides, making more frequent batches of mayonnaise—fresh!—is always better!

1 extra-large to jumbo egg (make sure you trust its freshness)

1 extra-large to jumbo egg-yolk (again, check for freshness)

1/4 [good quality] extra-virgin olive oil

1 teaspoon honey mustard (or Dijon mustard)

1 teaspoon dry mustard

1/2 [slightly rounded] teaspoon sea salt or gray salt or Pink Himalayan salt

1 teaspoon golden-brown sugar, packed, (though optional I DO use it!)

A generous pinch of black pepper or tri-color pepper

3 tablespoons [good quality] balsamic vinegar

1½ cups [good quality] cooking olive oil (NOT extra-virgin)

  • In order, add the first 9 ingredients into a food processor with the metal blade or blender, and whirl/run for about 10 seconds.
  • With the food processor running add the cooking olive oil to the feed tube (or in a slow, thin stream if using a blender).
  • When all the oil is incorporated, immediately STOP the machine; scrape the sides of the mixing bowl down with a spatula, and run again for another 10-15 seconds. (Do NOT over blend!)

Spoon the mayonnaise into a very clean container/jar and cover tightly, and refrigerate immediately. The mayonnaise will keep a good 2 weeks and up to 3 weeks if well kept. (Always check your mayonnaise for freshness before using.)

There are many ways to enjoy your freshly made mayo, but one of the ultimate taste tests is indulging in a tomato sandwich. And if you are able to get a hold of heirloom tomatoes and fresh basil even better!

Slather a worthy spread of your freshly whipped mayonnaise onto both sides of the bread, add a couple of thickly cut slices of a ripe but still firm tomato, sprinkle with sea salt and a few grinds of pepper, then top with a few fresh leaves of basil. And enjoy!

Cook with heart; eat with gusto. Buen Provecho!



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HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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8 comments on Homemade Mayonnaise with a Taste of Italy

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By melanie jean juneau on January 31, 2013 at 11:32 am

now this is what mayonaise should look like!!!

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By HomeRearedChef on January 31, 2013 at 01:03 pm

Thank you, Melanie, I agree! :)

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By Barbara MacDonald on January 31, 2013 at 04:29 pm

Perfect combo...I will try this I know...I also make my own dressings most times, as I prefer being able to control what goes in there. I try to stay away from processed items as much as possible.

Thanks my friend...another item going into my recipes...YOU ROCK!!!

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By Uttam Gill on February 01, 2013 at 11:09 am

Next time I would lay a hand to mayonnaise at shelf surely, I would keep in mind this recipe and I am dead sure yours would be much better…My son is all so crazy for Italian food… “Slather a worthy spread of your freshly whipped mayonnaise onto both sides of the bread, add a couple of thickly cut slices of a ripe but still firm tomato, sprinkle with sea salt and a few grinds of pepper, then top with a few fresh leaves of basil. And enjoy!”…I will do this for my son, when he visit us in this summer…Dear Virginia you are unmatchable…

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By HomeRearedChef on February 02, 2013 at 02:26 pm

Hi Barbara! Yes, of course, you can substiture with red wine vinegar. That should taste really good! It is common for other to use white vinegar, but I prefer my mayo with the yummy taste of apple cider vinegar or balsamic. Enjoy!

Big virtual hugs back...

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By HomeRearedChef on February 02, 2013 at 02:27 pm

You are a good dad, Uttam. I am sure your son will appreciate homemade mayo. :)

And don't forget, you can even add capers for extra pungency!

Thank you, my friend, for the visit!

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By Barbara MacDonald on February 02, 2013 at 04:55 pm

Yes, I like the idea of apple cider vinegar too...I love that on salads...maybe the Italian in me is showing :-)

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By Barbara MacDonald on February 02, 2013 at 04:58 pm

I use to use balsamic vinegar more, but when I saw how much sugar was in it, I would rather use red wine or apple cider instead...and get my sugar from some sinful desert...:-)

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