I grew up on miracle whip. That sweet tangy taste and when I went to a friends house I was gifted with real mayonnaise. The creamy, non chemical tasting mayonnaise, that today is a staple in my refrigerator and so easy to make. Plus you can add whatever seasonings to spice it up. But plain is just as amazing and no chemical taste.
1 1/4 cup Bertolli light tasting olive oil
1 egg room temp
1/2 T Santa Cruz pure lemon juice
1/2 t dried mustard
1/2 t salt
pinch of Penzeys Roasted garlic powder
pinch of Penzeys toasted onion powder
Making this mayonnaise requires the use of an extrusion stick mixer, and 2 cup glass measuring cup or 1 quart mason jar.
Step one: Place all ingredients in jar. Place stick mixer into glass jar so it is at bottom of jar. Turn on to high speed and slowly move stick up and down side to side as if folding. Continue to do this till mixed through. Stopping too early can cause oil to de-emulsify in refrigerator.
Step two: Store in refrigerator to expiration date or no longer than 7 days whichever occurs first.
You can add seasoning dependent on what you are making with it. Enjoy!