Food I Never Buy - Part I: Mayo

The garden is coming along.  I'm picking the first tomatoes - in our house those first gems are saved for tomato mayo sandwiches.  

There are some things I just don't buy at the store.  Mayo is one of them.  There is simply no comparison between homemade mayo and store bought.  They shouldn't even have the same name.  Homemade mayo (especially when you use eggs from your free range chickens) is rich and flavorful.  It's not bitter or tangy.  The recipe below is adapted from Jam It, Pickle It, Cure It by Karen

Solomon.   Try this once and you'll never buy the store stuff again.     

Homemade Mayo

2 eggs (room temperature)  

2 t. salt (kosher or sea salt)

2T. lemon juice

1 t. dry mustard

2 c. oil (canola works best)   

Add eggs, salt, lemon juice and mustard to your food processor.  Put the lid on and slowly drizzle in the oil. 

                                                        

In no time at all you have beautiful, tasy mayo.  That's it!