Who doesn’t like mayo?
Hello my friends!! How is everyone doing today?
Recently my husband and I started watching a new series on Amazon, Hunters. Have any of you seen this yet? We saw the first few episodes, and I have to say I’m looking forward to the next.
I don’t know about you, but snacking and TV watching go together in my life. (It’s a good thing I don’t watch much TV.) Chips and dip make a tasty TV snack. Smooth, creamy, luscious dip on a crunchy chip.
But what’s a girl to do when you have 98737506 food allergies, and can’t have that stuff in a jar? Why make your own of course.
Most creamy dips start with a mayonnaise base. Once you get a good mayo recipe under your belt, the Dip Sky is the limit.
Or just use this mayo on a sandwich, or burger, or fry. Really anything.
Mayonnaise
- 2 cups olive oil
- 1 cup extra light olive oil
- 2 egg yolks
- 3/4 tsp Seasoned Salt Mix
- 1 Tbsp vinegar
- 1 1/2 tsp mustard
Combine olive oils together in a separate container.
Mix egg yolks with salt mix, vinegar and mustard in bowl of stand mixer until frothy.
With the mixer running at medium speed, add oil 1 Tbsp at a time, until all the oil has been added in.
Turn the mixer on high for 30-45 seconds to whip up the mayo.
Transfer to a glass jar. Use on sandwiches, in dressings or dip.
Mayo is a versatile staple that I always have in my fridge.
Leave me a comment on all the ways you use mayo.
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