Tuesday, May 17, 2011

Homemade Spicy Mayonnaise with Garlic

My mom has been making homemade mayonnaise since I was a kid. I’ve tried many store-bought brands and none of them ever came close.
I don’t know if making mayonnaise at home is any cheaper than buying it at the store, but it takes so little time to make that you should try it.
This particular mayonnaise is a little bit on the spicy side, which is why I love it so much. Homemade mayonnaise can be stored in the fridge for about a week, but you must be sure to store it in an airtight container. I use this mayonnaise on sandwiches, potato salad,  and several pasta salads. Its also excellent in a Peruvian potato dish, causa rellena, which I'll share with you soon.

Ingredients: (makes about 1 1/2 cups)
2 eggs
1 medium clove of garlic, mashed or 2 tbs roasted garlic
1/2 medium habanero, seeded, deveined and chopped
1 tsp yellow mustard
juice of one large lime
1/2 tsp salt
1/2 tsp pepper
about 1 cup canola oil

Put all ingredients, except oil, into a blender.
Pulse the blender until everything is well combined. Turn the blender speed to its medium setting, and slowly add oil until the mayo reaches a thick consistency.

Prepared on 2011-05-17 (Tulsa, OK), Photograph by Michael Findley


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