Did I ever tell you about the time I had my palm read in the bathroom of a San Francisco hotel.
It happened. And it was as weird as it sounds.
I was in the bathroom "freshening up" when a lady walked in and told me I had a beautiful aura. "Oh, thank you so much" I say, as I washed my hands thinking she was full of crap. "Can I give you a free palm reading," she goes on...talking about this aura. "No, thank you, though, that's very nice of you to say" I replied, trying to be as polite as possible while going about my business of fixing my eye liner. She went on and on about my amazing energy and stuff and I finally gave in just to shut her up.
So, yeah, she read my palm. In a bathroom. And she was wrong, of course. She said I had a few near death experiences. I had 3 kids or 3 dogs, she couldn't tell, and some other stuff that really isn't worth remembering. It was a pretty funny experience.
I came out of the bathroom and met up with parents who were visiting and waiting for me double parked outside the hotel. I told my mom and she totally thought I was kidding. Later on in the evening when I was recapping the reading to my husband she even said"...you were serious about that?!" Thinking of her reaction still makes me giggle.
I really don't know what made me give in and let her do it. Looking back I was pretty lucky not to get mugged. Maybe she noticed I didn't have my purse sitting on the counter top and she didn't think I was worth it. Or too many witnesses?
I probably won't do that again.
And the connection between that story and homemade mayo? The photo of my hand holding a simple lemon and egg reminded me of it. That's it. Ha!
Seriously though, homemade mayo is the thing. Its not like I am a big mayonnaise person to begin with, but I love a good tuna sand or chicken salad every now and then. We use mayo for our Caesar salad dressing too, so it is in some stuff around here. Well, I read It Starts With Food over the summer and there was a part in book about additives in food you don't even think about. Mayo was one of them. I read the label and that was it.
I made a batch of this stuff a long time ago, but after my experience of making it with my hand and a whisk, I just felt like buying it was so much easier. But during my last training season where I really focused on the foods I put into my body, well, it was worth it to me to try and do it again myself and see if I could simplify the process.
What I tried worked and I've been making homemade mayonnaise now for the past several months.
DIY'ing from now on.
Before when I made it, it was kind of a special occasion thing and we did it by hand. That made me never want to do it again because 1. it hurt and 2. it took 2 people (one to whisk and one to drizzle the oil) and 3. that took a long time. This time around I started messing with my Ninja blender and food processor to see if that would be an easier way to stream line the process and it worked!
And I'm sure it is no secret that it tastes SO much better than the other stuff. The ingredients are simple (and real!) and with the blender/processor method, it takes like 5 minutes.
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
juice from 1/2 lemon
1 1/4 cup light tasting olive oil or avocado oil
Start by bringing an egg and the lemon to room temperature. This can easily be done by just letting them sit on the counter for about 30 minutes. Place the egg and lemon juice together in the blender or food processor. Then add 1/4 cup oil, salt, and mustard. Blend for about 30 seconds until it is all combined. While the blender is still going, start to add in the rest of the oil SLOWLY. This should take a few minutes and use the slowest pour you can manage. The slower the better - as you pour the mayo should come together and thicken up!
By slowly adding in the oil you are creating an emulsion. Which is basically making two different liquids mix that normally wouldn't by adding them together one drop at a time. Click the link and learn more if ya want. Food science is fun.
I've had many failed attempts at mayo. The keys are to make sure your egg and lemon are warmed up to room temp and you add the oil very slowly. Also, make sure you use a very light tasting olive oil. I've had luck with Bertolli's and Star brands. I have used Avocado oil before, which turned my mayo a lovely shade of green. It didn't look appealing but it was still delicious.
If you don't have a food processor, you can do this in a blender on the slowest spend, a hand/immersion blender or even by hand with a whisk. If you choose the hand/whisk route, god bless your arm now.
This will keep in your fridge for about a week
Cheers to many sandies!