Today at lunch Sue D. asked for my mayonnaise recipe, so here it is!
MAYONNAISE- BALSAMIC AND GARLIC This is my own concoction. PACC
Place in blender or food processor bowl:
1 large egg
1 Tablespoon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
2-3 large cloves garlic, chopped
Run blender or food processor for 2 minutes. Scrape down sides and mix in the little chunks of garlic.
Add: 3 Tablespoons balsamic vinegar
1 teaspoon sugar
Mix for a few seconds, then add in a thin stream with food processor/blender running constantly:
1 cup canola or mild vegetable oil
Store leftover mayonnaise in refrigerator (no longer than two weeks, probably better to only store it one week or so. Use it to make fabulous potato salad!). This is good on homemade bread with nothing else, also in most sandwiches, over steamed vegetables, in salads.
NOTE: If you do not like so much garlic or mustard, cut them back a little. If you don't like the strong balsamic flavor, just use white vinegar instead of the balsamic. It will be a nice mild mayonnaise, but still delicious and NO PRESERVATIVES!
