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Monday, February 20, 2017

Munchie Monday: Homemade Balsamic Mayonnaise

Years ago I was very interested in Julia Child and her cooking show.  We watched many episodes.  I seem to remember her making her own mayonnaise.  What a great idea that seemed to me.  After a long time I acquired one of her cookbooks.  Then another.  And another!  There I found her mayonnaise recipe.  I tried it. It was very good.  It was very mild.  I wanted to try mayonnaise of a different flavor.  The result is this Balsamic Mayonnaise.

You can make this with a metal whisk but I do not recommend that.  Use either a food processor or a blender.  I usually use a blender.

1 large egg
1 tablespoon Dijon mustard, or your favorite prepared mustard
1-4 cloves garlic, depending on you enjoyment of garlic.  You can chop the garlic if you want or just leave it whole.
 1 teaspoon salt
1/4 teaspoon freshly ground black pepper--or ground black or white pepper if you don't have a pepper mill
1/4 cup olive oil

Put the above ingredients in your blender jar and blend well for 1-2 minutes until everything is creamy and there are no garlic chunks visible.  Scrape down the sides of the jar so that all the goodness is incorporated.

3 tablespoons balsamic vinegar
1 teaspoon sugar

Blend for a few seconds then add in a very thin stream while the blender runs constantly:

1 cup vegetable or canola oil

 After less than a minute you should have a lovely thick very tasty mayonnaise. Scrape down the sides again so everything is together.  Remove from the blender jar and store in a covered glass jar in the refrigerator.  Use it up in a week, or two at the most.

This is a wonderful sauce on steamed vegetables.  It is great on toast with thinly sliced sweet onion and a sprinkle of sauerkraut.  It adds a terrific zip to egg salad or tuna salad or potato salad.  Especially if you went heavy on the garlic!

If you are on a lower fat eating plan for a few weeks,  you might want to share some of this with a friend then make more when you can wholeheartedly indulge again.

You know, I think I will try this on a baked potato soon.  No need for butter or sour cream at all!

If you are less adventuresome or prefer a more bland mayonnaise, you can make the same sauce but change the vinegar from balsamic to plain white vinegar, and drop to 1 clove garlic, or none at all.  For the mustard, choose a milder mustard.  It will still be good mayonnaise.  There is nothing like fresh mayonnaise.  You know what is in it. 

This makes about 1 1/2 cups delicious flavor-filled mayonnaise.

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