Pantry Staple: Mayonnaise

Thanks to http://culinaryarts.about.com for use of the image!

One of the first things I quickly learned when dealing with a garlic allergy is that garlic hides in TONS of stuff and in a LOT of things that you'd consider staples in your kitchen. So, I'm going to start with some basic pantry essentials (or really in this case a refrigerator essential): Mayonnaise.

I scoured the internet for mayonnaise recipes when I found that every brand of mayonnaise I could find contained garlic. I tried a lot of them and wasted a LOT of eggs. I quickly came to the conclusion that making home made mayonnaise was sort of beyond my limited culinary ability.

UNTIL I found this recipe on a blog a while back.

Seriously, this recipe has not let me down yet, takes about five seconds to whip up (if you have a good immersion blender) and is actually really easy to follow.

Just a note: ALL the ingredients have to be at ROOM TEMPERATURE or the emulsion will not happen and you'll end up with a mess.

Home Made Mayonnaise

Put into a beaker (or in my case I just use a 2 cup liquid measuring cup. Just be sure it measures ounces):

• 1 Whole Large Egg
• 1 Tsp. Lemon or Lime Juice
• 1 Tsp. Vinegar (white, rice, apple cider...just don't use balsamic as it makes the mayonnaise too sweet)
• 1/2 tsp. salt

The ingredients all together in the cup should measure about 2 ounces. Add enough extra virgin olive oil to bring the fluid level to 4 ounces, then enough tasteless oil (I use Safflower oil) to bring the total fluid level to 12 ounces.

I then pour the entire mess into a 1 quart wide mouth mason jar to accommodate any flying oil, put your immersion blender into the mason jar on the BOTTOM and pulse a few times. You'll immediately see the mayonnaise coming together. Stir the immersion blender around a few seconds to make sure you have all the oil incorporated and voila! Mayonnaise!

I scoop mine into a pint canning jar and stick it in the fridge. Mind you this stuff only lasts about a week even with all the vinegar in it, so be sure you are going to use it before you make it.

And don't think about canning it either. I thought of that too. The whole "raw egg" thing makes mayonnaise not suitable for home canning. Sort of sucks I know, but at least with this recipe it's pretty easy to make :).

Enjoy!