Homemade Mayo
With an abundance of eggs on the farm and high grocery prices we need to save money where we can. Making your own homemade mayo is a great way to save some of our hard earned cash. Take money saving one step further and use any leftover oil you have to make “zero waste mayos”. Just finished a jar of marinated artichoke hearts, don’t toss the oil, reuse the oil to make a flavored mayo that you can’t find in the store. Not only will you be saving money but the flavor possibilities are limitless.
Save oil from marinated mushrooms, chili garlic oil or sun-dried tomato jars (my sister loves to use bacon grease to make her mayo - Yum!!) and mix into flavored mayos to slather on your next loaf of Rustic Coast Pastries bread.
Ingredients:
2 Large Eggs
1 TBSP Lemon Juice
1 tsp Kosher Salt
1/2 tsp Distilled Vinegar
1/2 tsp Ground Mustard
2 Cups Olive Oil (or Any Leftover Oil You Have)
Instructions:
Add eggs, lemon juice, salt, vinegar and ground mustard to a wide mouth mason jar
Use an immersion blender to blend until mixture has emulsified and it starts to look creamy
With a slow steady stream, add the oil while continually blending and moving the blender head around to get it all fully mixed. Once all the oil has been blended, taste the blend to determine if it needs more salt, lemon juice or mustard powder. If the mayo tastes really creamy and/or oily, add a tad more salt and/or lemon until your taste buds sing
Slather on a piece of Rustic Coast Pastries bread with all your favorite toppings and enjoy