Mayo is one of those condiments in my house that we can never run out of. If we do it's an emergency. My boys and my husband love the stuff. I typically only eat it in salads and such. I'm not a fan of it on my sandwiches.
My kids however.... they like mayonnaise sandwiches....
The mayo sandwich started about 4 years ago when my oldest was a picky toddler. I started giving him cheese sandwiches at lunch time as an attempt to get him to eat something pretty plain. Before I knew it he was pulling the cheese out and just eating his bread with mayonnaise. Gross.
Now that Owen and Chase are a bit older they do eat their Mayo sandwiches with turkey, ham and cheese. Normal finally. However they do ask for.... "MAYO SANDWICH WITH HAM AND CHEESE PLEASE!" Like the ham is a side to the mayo.
I never realized how easy it was to make mayonnaise at home. Folks, it's just egg yolks, oil and vinegar. It's so basic that you can add many different herbs, spices and flavors to it to zest up your sandwiches and salads.
The thing that makes most people nervous about making it, is the fact that you use raw egg yolks. Using raw egg puts you and your family at risk for food born illnesses such as salmonella or listeria. By using a pasteurized egg such as Davidson's Safest Choice Pasteurized Eggs you can safely make and eat recipes that include raw eggs.
Cumin and Lime Mayonnaise
3 raw Safest Choice egg yolks
1 tbs vinegar (I used white wine)
1 pint of your favorite oil (I used vegetable)
3 tbs lime juice (fresh squeezed)
1 ts lime zest
1/2 tsp smoked cumin
Salt to taste
In the bowl of an electric mixer whisk egg yolks on high speed until whipped and combined. Add in the vinegar and whip until incorporated.
Turn mixer back to high and add about 1/4 of a cup of your oil one drop at a time. Keep mixer on high continue to whip in oil in a slow steady stream.
Careful not to add to much at once because you will break your mayo. Continue adding oil until you have used it all and the mayo is light in color and creamy.
Turn mixer to medium and whisk in lime juice, zest, and cumin. Salt to taste.
Store in an air tight container for up to 3-5 days.
**If you do not like cumin and lime you can omit the cumin and use lemon juice in place of the lime for a more traditional mayo.
Now that you know how to make your own mayo... Be sure to check out tomorrow's salad recipe that uses this mayo in the dressing... for now here are 30 of the best uses of mayonnaise on the internet!
(Disclaimer: I am a brand ambassador for Davidson's Safest Choice Eggs. This post was sponsored however all opinions are my own.)