My grandmother, Mama Ann, has always made her own mayonnaise. Imagine the savings! She says it’s the homemade mayo that makes her Pimento Cheese so delicious. Probably so, but I think it also has to do with just her making it and me getting to enjoy it.
She shared her homemade mayo recipe with me:
Mama Ann’s Homemade Mayonnaise Recipe
Everything chilled. Place in a blender:
- 1 egg
- 1 tsp salt
- 1/2 to 3/4 tsp red pepper
- 2 tsp vinegar (this ‘cooks’ the egg)
Blend well then add 16 oz chilled olive oil – slowly – while blending.
She stores her homemade mayonnaise in the fridge in her antique crock.
VIOLA!!
With love…Mama Ann
Note: My friend Brandy reminded me about this recipe I shared about five years ago on our old Hodgepodge site. She also asked:Q: Do you use an olive oil that you can taste like extra virgin? Or more flavorless kind?
A: Mama Ann’s recipe calls for Wesson oil, but I use the Kroger store brand of canola. I know that you can use olive oil, the more “virgin” the less of a heavy taste. Yum, finest kind of mayo is homemade!!
Like we talked about, my husband made some homemade mayo, and it was just too olive-oil-y. (this,coming from a woman who uses it to cook with almost every day!)
We’ll give it a whirl with the EVOO, or has anyone tried it with coconut oil? I’m thinking that wouldn’t work either, since it becomes solid when chilled. Hmm.
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