I make mayo because 1. it's not that hard and I like messing in the kitchen 2. I don't have to wait for a coupon or a store sale, 3. there are no strange additives, 4. and it can be local-ish due to the eggs.
I use the blender mayonnaise recipe from More with Less, but after I significantly reduced the lifespan of my blender motor, I started using my food processor.
I can't get along without my handy jigger.
I put the finished batch in a quart jar and it keeps indefinitely in the fridge. Did you notice that my list above did not include taste? Homemade mayo is good, but it doesn't have a noticeable edge over quality commercial mayo. . .
but put some mayo on homemade bread with a fat slice of fresh homegrown tomato and lots of salt. Oh man. OH MAN. I still remember my first tomato sandwich when Crystal came in August heat to help me clean my first apartment as a married woman, on East James Street. It tasted like everything important in summertime.
I am a wife and mother of two. I am a stay-at-home mom, part time cookbook editor, a Mennonite, and a city dweller. I like to make things (see the blog categories below). This blog is a record of what I make and the ways I try to be thrifty. Welcome!
"Thrift is the really romantic thing; economy is more romantic than extravagance...thrift is poetic because it is creative; waste is unpoetic because it is waste...if a man could undertake to make use of all the things in his dustbin, he would be a broader genius than Shakespeare."