When I first started blogging, I took Julia Child’s advice seriously and was as fearless as I could be (my first blog’s name was The Fearless Chef). I really didn’t know too much about cooking and there were honestly so many nights that we threw out my latest creation and hit the drive through. I was so terrified of cooking meat or casseroles and now it just makes me laugh to think about how I would call a friend and ask her to tell me I could lift that roast out of the package, season it and put it in the roaster.
I’ve been working my way to a simple self sufficiency in the last few years and I decided this was the year to tackle condiments. Have you ever read Animal, Vegetable, Miracle? If you haven’t, do it. It was the first book I bought for my Nook even though I’ve read it several times. I love it. Barbara’s life is my dream… except for the chicken processing. I’m a pansy. What I am not a pansy about is homemade mayo. Granted, this is my third try, but I tried it again because a friend of mine encouraged me to. Sometimes you need friends, right?
I’ve made mustard (which we’ll talk about soon), Remoulade, salad dressings and plan to tackle ketchup very soon. Mayo had been on the list for a while, but it took me running out to actually do it. And I’m so glad I did. It will last for 2 weeks in the fridge, so I will only make half a recipe from now on since we have a small family. Unless I get brave and try to ferment whey to make it last. Which very well may happen in the next few weeks. Until then, I’ll be enjoy this batch on my sandwiches thankyouverymuch!
Simple Homemade Mayonaise
- 1 1/2 cups oil (You want to use as neutral an oil as possible. I had a light olive oil and mixed it with about 1/4 cup of canola.)
- 2 eggs
- 1 Tbsp. Lemon juice
- 1 tsp. white vinegar
- 1/2 tsp. sea salt