I bet you will agree that one of the best things about summer is a good tomato sandwich. I started eating them as a child. They consisted of a tomato right out of my parents’ garden, two slices of white bread, and a dollop of mayo. I didn’t need to add basil (I didn’t even know what it was back then), cheese, or anything else. Just a juicy tomato on bread with spread was all I needed. These days my tomato sandwiches are “same, same but different.” I now buy my tomatoes at the farmers’ market, I use multi-wheat bread, add a few leaves of basil, and make homemade mayonnaise for the spread. Jordan and I have both been making homemade mayonnaise this summer, and we thought you might like to try it, too. Here’s the thing about making homemade mayonnaise – it’s temperamental. Many recipes say make it in a blender or food processor, but I have found that they are too powerful for a nice thick mayo. I recommend using a whisk and your patience. (; I did a lot of hunting and trying before landing on this recipe that has worked really well for me. And keep these two things in mind when you make it – it will probably not be as thick as what you buy in a store, and it will not last longer than one week in the fridge. Also, as a warning, pregnant women should probably avoid raw eggs.
- source - epicurious.com
- 1 large egg yolk (if that makes you uncomfortable, stop here)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon distilled vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt plus to taste
- 3/4 cup canola oil, divided
- Whisk together egg yolk, lemon juice, vinegar, mustard and salt.
- Add 1/4 cup of canola oil, 1/4 teaspoon at a time. Whisk constantly for about 4 minutes.
- Then gradually add remaining 1/2 cup oil in a small stream. Continue to whisk constantly for about 8 minutes or until it thickens.
- Refrigerate. Will keep in fridge for about 1 week.
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