{"id":32176,"date":"2016-08-18T18:00:26","date_gmt":"2016-08-18T23:00:26","guid":{"rendered":"http:\/\/the2seasons.com\/?p=32176"},"modified":"2016-12-01T17:24:16","modified_gmt":"2016-12-01T22:24:16","slug":"homemade-mayonnaise-recipe-2","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=32176","title":{"rendered":"Homemade Mayonnaise Recipe"},"content":{"rendered":"

I bet you will agree that one of the best things about summer is a good tomato sandwich.\u00a0 I started eating them as a child.\u00a0 They consisted of a tomato right out of my parents’ garden, two slices of white bread, and a dollop of mayo.\u00a0 I didn’t need to add basil (I didn’t even know what it was back then), cheese, or anything else.\u00a0 Just a juicy tomato on bread with spread was all I needed.\u00a0 These days my tomato sandwiches are “same, same but different.”\u00a0 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.\u00a0 Jordan and I have both been making homemade mayonnaise this summer, and we thought you might like to try it, too.\u00a0 Here’s the thing about making homemade mayonnaise – it’s temperamental.\u00a0 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.\u00a0 I recommend using a whisk and your patience. (;\u00a0 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.\u00a0 Also, as a warning, pregnant women should probably avoid raw eggs.<\/h3>\n

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