Now that my tomato plants have broken through the earth in their snug little pots (barely) and the smell of fresh baked bread is floating through the house, my thoughts are turning to my absolute favorite summer snack: Fresh tomato sandwiches with homemade mayonnaise.
When grocery store mayo just won’t do, this is the easiest recipe I have!
I large egg (fresh from the coop is best)
- 1+tbs Dijon mustard
- 1+tbs White vinegar
- ¼ +tsp sea salt (or kosher)
- 1 cup mild flavored oil (I use avocado oil, but any mild oil will work)
- 1 tsp fresh lemon juice
Note: I include the “+” because I prefer a tangier taste, if you do not, then just stick to the basic measurements.
- Combine egg (not cold!), mustard, Vinegar and some of the salt in a bowl and whip briskly with a whisk (you can use a food processor or submersion blender but I like to keep it “old school” even though it is a bit of work).
- As you whisk, start to drip the oil in one drop at a time until you are about 1/3 done. It is really important not to add the oil too fast or it will just never get to be the right texture.
- Once it has started to thicken up, you can start adding the remaining oil a bit faster, scraping down the sides of the bowl periodically.
- Once all of the oil is incorporated, keep whisking for another few minutes and then add in the other ingredients (taste for flavor as you go) and mix in thoroughly.
It will keep in the fridge for about as long as you would keep the eggs. Enjoy!
o o o
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