It's always in our refrigerator: homemade mayonnaise. A smear of this garlicky spread will transport your ordinary veggie sandwich into something spectacular and lift roasted sweet potatoes to the next level. Try it as a dip for baked french fries! The bottom line is that homemade mayonnaise is the best mayonnaise you'll ever taste.
And what's even better, homemade mayonnaise is inexpensive, quick to make, and healthier for you (lacking all the preservatives and additives). You can change up the recipe to suit your tastes (adding fresh herbs, etc) and even thin it a bit to use as a dressing.
Of note, this homemade mayonnaise is made with raw eggs. If you are worried about eating raw eggs, you can substitute pasteurized eggs or use egg beaters. I use eggs from our happy backyard chickens which results in a beautiful golden-hued mayonnaise with plenty of flavor. However, because of the raw eggs and lack of preservatives, the mayonnaise will last only a week and must be kept in the refrigerator (don't use it for potlucks or any application that would require it to be unrefrigerated for a long period of time).
Garlicky Mayonnaise Recipe
1 large fresh egg & 1 large fresh egg yolk (preferrably free-range or homegrown!)
1 T. fresh lemon juice
1 T. white balsamic vinegar -or- white vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. sugar or agave sweetener
2-3 large garlic cloves
2 C. canola oil
Method: In the bowl of a food processor or in a blender, process all the ingredients except the oil until garlic is thoroughly incorporated. With the machine running, very, very slowly add the oil in a thin stream. If the oil ever begins to pool on the surface, stop drizzling and allow it to incorporate before resuming. Transfer to a container and keep refrigerated.
The mayonnaise is wonderful as a dip, with fish, with meats, and on sandwiches. Thin it with more oil to a pourable consistency to use as a salad dressing.