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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
homemade creamy mayonnaise
1 cup neutral oil
1 whole egg
1 egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard1 teaspoon salt
Combine all ingredients in a tall container that your immersion blender will fit down in.
Place the immersion blender wand so it sits on the bottom of the vessel.
Turn on the immersion blender and slowly raise it upward and repeat with a gentle plunging motion until you no longer see any signs of unincorporated ingredients.
When the mayonnaise is done it should be thick, and glossy with no signs of greasiness or liquid present.
Use as you would your favorite store bought mayo and store in the fridge in a tightly covered container or jar for up to two weeks.
COOKS NOTE: You can add whatever flavor you like here. Use lime juice instead of lemon for a Mexican twist. Add some cayenne pepper or curry powder for a great flavor booster.
Noreen's Kitchen
Homemade Creamy Mayonnaise
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