Wednesday, July 29, 2015

Hey I made mayo!!

Hey guys, I made mayo! It was super easy! How exciting is that?!? *

So I made a small batch (what you see in the pic is what you get from this recipe), but it took about 5 minutes and I feel so good about it. Sure, you can get egg-free and lower fat versions of mayonnaise. But this was 5 clean ingredients and the touch of dijon added a nice bit of flavor. 

And what are those 5 ingredients? Here ya go:

1 whole egg
1.5 tsp dijon mustard
1 Tbsp lemon juice (fresh is ideal, I actually used bottled here because that's what I had)
~ 1/4 tsp himalayan sea salt
3/4 extra virgin olive oil (I have also heard grapeseed oil is great for this, but it can be a bit pricey)

2 steps:

1. Put everything but the oil in a blender or food processor and run it until you get a smooth mixture.
2. While the blender or processor is still running, drizzle the oil in. You will see the mixture start to thicken, keep going until the oil is all incorporated.

Bam. You just made mayonnaise like a cooking ninja. 


So what do you do with it once you have made it? Whatever. you. want. If you're feeling creative, I would suggest playing with a tablespoon or two at a time, adding different flavorings to see what you like.  But if do you mess it up and an experiment ends up...not so tasty... the ingredients are so cheap and the recipe is so easy, you can just make more!! Also, you could easily make this basic recipe as-is without the dijon if you decide you don't like that flavor, don't have it on hand, or just don't want to put it in. 

My favorite so far is adding sriracha and black pepper to taste to make a sweet and spicy sriracha aioli. It goes great with crispy baked sweet potato fries (a recipe I promise to post soon). 

Some other options: 

- You could get fancy with it and add some roasted garlic when you first blend everything together for a savory, rich garlic aioli.
- Substitute lime juice for the lemon juice, add a clove or two of garlic and a handful of cilantro to the processor for a zesty cilantro aioli.
- Go crazy with seasonings. Cumin, coriander, and chile powder mixed into the prepared mayo would make an awesome Mexican-style aioli. 
- Wasssaaaabi... No, seriously- toss in some wasabi. Then run out for some fresh sashimi and go to town!

Any other ideas? Other types of aioli that you have tried or created? I'd love to hear about them!!

FMD Footnote: 
*FMD Phase 3 safe!!! 

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