Mayonnaise and your favorite salad dressings are ‘emulsifications.’ Imagine how much money you will save by never buying salad dressing or mayonnaise again. The technique is easy, but it takes practice to get used to your own tools: blender, food processor or whisk, and bowl. What you’re doing when emulsifying is binding oil and vinegar together using a natural chemical called lecithin (found in egg yolk). Basic emulsification is vinegar, egg yolk, and vegetable or canola oil. That’s it. Well, that’s the list of ingredients.
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The technique is:
Place the egg yolk and vinegar in your blender or food processor, and begin to spin the blades, mixing the liquid with the egg yolk. Then, extremely slowly, pour a stream of oil, as thin as a hair, directly into the blades of the blender or food processor so that the bond can be formed between oil and vinegar. Start with a few drops and then gradually increase the pace. As you add oil, the consistency will change from very loose and liquid to the thickness of a salad dressing, to a thick mayonnaise. Don’t make too much, this tasty homemade mayonnaise doesn’t have all of the preservative junk or MSG that many store-bought brands have, so it won’t last as long, just make less and use it up. The fun begins when you master the technique because now you may take all sorts of ingredients and make your own flavored dressings and mayonnaise.
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Food for Thought:
This cooking technique is especially thrifty if you do it when you’re going to be entertaining and need to make a number of different salads or other cold dishes. Making one batch of mayonnaise allows you to use it as a base for your different salad dressings, and then have a bit left over to use in your meals the following week; this is definitely thrifty. Make it and then use it within a week. If you’re just making mayonnaise for the sake of it, it can be costly because of the amount of oil that it requires.
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