I don’t know how to make this post exciting. It’s about mayonnaise. Some people love it, some people hate it, some people prefer Miracle Whip. I personally prefer mayo, but I’ve been a little disturbed lately about how much soy we consume in our diet. It’s everywhere. And especially in mayo, because it’s made with vegetable oil, also known as soybean oil.
So I thought I would try making my own with olive oil. Ok, people, please listen up and learn from my mistake! DO NOT USE extra virgin olive oil!!! I know it’s better for you, but don’t do it. It’s NASTY!! I had made it before with a different type and it was fine, so I was really confused. After throwing it away, my hubby found an article that explained scientifically why it tasted so bad. I won’t bore you with the science, but pretty much you can’t put extra virgin olive oil in a food processor. So learn from me and don’t waste a cup of olive oil. I use Trader Joes’s olive oil that is part extra virgin, part refined olive oil. Which means it is mostly refined.
Ingredients:
1 cup refined olived oil (not extra virgin)
1 egg yolk
1 Tb white vinegar
1/4 tsp ground mustard
1/4 tsp salt
Step 1:
Combine egg yolk, vinegar, mustard, and salt in food processor and blend.
Step 2:
Gradually add oil. Blend until thick.
The only price breakdown I know on this is for the olive oil. I had the vinegar and mustard and salt, but the cost is miniscule.
Refined Olive Oil: 1.42
Total: approx $1.50 for 8oz of mayo