Nicole’s Homemade Mayonnaise
Facing the ugly truth, I had to give up Hellman’s, being 92% soybean oil. But I loved the taste, texture, consistency, look, smell, and feel of Hellman’s, to say nothing of BLTs, and couldn’t find a substitute I liked. Once I did, I realize it’s not the bread but the Hellman’s that makes the BLT taste like it does, so I liberally now spread the mayo on two lettuce leaves, slice the tomatoes on, salt and pepper, and then layer on the bacon.
I did some experimenting and settled on the following recipe:
- 1 large egg
- 1 tablespoon raw apple cider vinegar (Bragg’s)
- ¼ teaspoon dry mustard
- ¼ teaspoon ground white pepper
- ¾ teaspoon sea salt
- 1 cup light olive oil (Filippo Berio Extra Light Tasting Olive Oil)
Put all the ingredients in the glass tumbler that comes with the immersion blender or a similar one (but not narrower). Put the dry ingredients (dry mustard and ground white pepper) in first and then the apple cider vinegar and stirred it just enough to make sure that the dry ingredients won’t clump together. Then drop in the whole egg; then pour in the oil.
Let sit for a minute or two while the oil rises to the top. Place the immersion blender in so that it sits firmly on the bottom of the glass container. Set it to the highest speed and turn on. Hold the glass with your other hand. Do NOT pull the blender up and down or out and around, just allow it to set at the bottom of the container. In a little less than a minute, the mixture will emulsify and look like mayo. Then gently move the blender up and down a few times to incorporate any remaining oil.
My experiments have revealed the following: Two eggs are one too many for one 1 cup of oil. You won’t get the proper thickness with two. Apple cider vinegar is better than lemon juice, in my opinion on taste. Dry mustard is better than Dijon, same, just tastes better to me. White pepper is better than. The real secret is the light olive oil; Bertolli and Filippo Berio work fine.
And, since, I have coming increasingly to prefer AVOCADO OIL and the kick lime juice instead of Vinegar.
My best Caesar Salad Dressing Ever
- 1 cup Nicole’s Homemade Mayo
- 2 tablespoons fresh lemon Juice, or raw apple cider vinegar (Bragg’s)
- 2 tablespoons champagne vinegar, or coconut vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 anchovy filets (if “yuck,” use 1 tablespoon Capers)
- 4 garlic cloves (or 2, to taste)
- ½ cup fresh grated high-quality parmesan
- ½ teaspoon Sea Salt
- 1 teaspoon pepper
- ¾ teaspoon sea salt
- ½ cup olive or avocado oil, to be drizzled into blender last slowly
Later, add another ½ cup fresh grated high-quality parmesan to 3 cleaned and slice organic Romaine hearts when tossing salad! You should have plenty of dressing left for a dip or another salad to serve 6!
- 1 cup Marcona Almonds, Pine Nuts or Walnuts – adds protein, fat and fiber! Imported from Spain, Marcona are the “Queen of Almonds.”
- Thinly sliced red onions
- Cherry tomatoes
- Chicken, Salmon or Shrimp