I have a secret to share with you. I LOVE MAYONNAISE! Which it is not allowed in my house for most of the year. I have to tell you that there is nothing like a leftover turkey sandwich after Thanksgiving (of which I am sure you are all aware. And nothing completes a leftover turkey sandwich like a dollop of mayo. But oh what that mayo has cost me over the years! (Apply directly to hips.)
For years I’ve been hearing murmurings about how easy it is to make your own mayo. I thought, no it simply can’t be true. That is until my friend Mia invited me over for dinner—a dinner she whipped together in minutes, mind you—of seared salmon on salad with figs, peppers, mushrooms, avocado, I can’t even name all of the ingredients in her salad that she just had laying around. (For you real cooks out there, just ignore that part. The rest of us are in awe.) Anyway, she topped off the whole salad with a dollop, a dollop of her homemade mayonnaise—of which her husband finished the jar.
With no further ado, here is the key to her magical elixir.
- 2 Tablespoons Grey Poupon Dijon mustard
- 1 garlic clove
- 1 egg
- 3 anchovies
- 1 teaspoon salt
- Pepper to taste
- 3-4 Tablespoons olive oil
- Lemon juice
- Place mustard, garlic, egg, anchovies, salt and pepper into wide mouth jar (a leftover Bon Maman jam jar is what Mia uses) and blend all ingredients with hand-held mixer until smooth.
- Slowly dribble in olive oil, with blender on, until it becomes thick.
- Add juice of one or 1/2 lemon according to taste and blend some more.
- Mayo will get thicker in the fridge.
In the spirit of full confession (and to explain the flecks in the picture), I did not have Grey Poupon Dijon in my fridge. I substituted whole grain mustard instead. It tastes wonderful. But, pardon me, for the real thing, I do recommend the Poupon Dijon.