In continuing with my bar theme (try these oatmeal bars or these even fancier oatmeal bars), I thought I would do one for those that maybe don’t want or can’t have grains. And we can all use more vegetables in our life, right?
Right. Continue reading
I don’t know about you, but our house is full of hard-boiled eggs right now. I (stupidly) made the regular weekly batch of hard-boiled eggs for Adam’s lunches not realizing I would be getting an entire dozen (beautifully decorated) eggs from Easter.
So now it’s time to eat all the eggs. Continue reading
I think I’m the worst millennial ever. I just don’t get a lot of trends that we millennials are supposed to be all about. I don’t follow the hip lingo and I’m def not up to date on the hottest celebs. Ugh. I hate that I just said celebs.
I’m also not super savvy at social media. I know I should be because I’m a blogger, but sometimes it’s just too much and I can’t keep up. I’ve decided to limit myself to just a few even if that means being behind the times or whatever horrible things will happen to those of us not on every single media platform. Continue reading
Remind me why I decided to move Easter weekend? Better yet, remind me why I decided to move at all?
Today is our last day in our first Chicago apartment and we’re working on packing the last of our stuff, picking up our new keys, and getting ready to do all the heavy lifting tomorrow. As much as I hate moving, I’m ready to move to our new place. I loved our first apartment in the big city but it’s time to move on. Continue reading
Not many people know how mayonnaise is made. You just go to the store and buy a jar of it and go on with your day. I have never really been a big fan of mayo. It just had an odd taste to me and I preferred slathering my sandwiches in spicy mustard. Then one day, I needed mayonnaise for a potato salad I was making. I didn’t want to go and buy a whole jar just for one recipe so I started looking around to see what if there was anything I could substitute. That’s when I stumbled on a recipe for homemade mayo.
I was surprised that I could make my own mayonnaise. This was a few years ago, so I was still learning about how things were made and didn’t know that mayo was just an emulsion of eggs, oil, and seasonings. I bet that you have all the ingredients right now to make your own mayo. So I quickly whipped up a batch and to my surprise, I really liked the taste.
So today’s DIY is all about mayonnaise. It’s quick and cheap to make your own and you don’t have to worry about additives and preservatives that store brands use to make their product shelf stable. You can also play with your own seasonings and flavor your mayo with fresh herbs.
Don’t eat eggs? There is a version here for you too! Remember that aquafaba I was raving about a few months ago? Turns out you can make mayonnaise with it too! I tried it a few days ago and it turned out really well. Now eggless people can enjoy mayo on their sandwiches and in their recipes too!
- 1 large egg
- 2/3 cup neutral tasting oil (I like avocado or safflower oil)
- 1 tsp lemon juice
- 1 tsp spicy mustard
- 1/2 tsp garlic powder
- 1/2 tsp herbs like dill, basil, oregano, or cilantro (optional)
- salt and pepper to taste
- Place all the ingredients except the herbs into a tall glass. Use an immersion blender to whip everything together. Once the mixture starts to get thick, slowly pull up the immersion blender to make sure everything is incorporated.
- You could also do this in a blender. Place everything in the blender except the oil and the herbs. Start blending everything and slowly add in the oil until the mixture is nice and thick.
- Stir in the herbs and store in an airtight container in the fridge for up to 3 days.
This is the recipe that I used to make the eggless may and it worked great. I used less oil than the recipe calls for. The biggest key is to SLOWLY add the oil so you don’t end up with an oily, soupy mess.
That’s it. Just a few pantry items and you have delicious homemade mayo. Make sure that you choose a neutral oil so that you don’t have an odd tasting mayo. You can use this on sandwiches, in salads, as a marinade, and pretty much anywhere that you would use storebought mayo. Plus, it’s really cool to see the whole thing magically turn into mayo, kids would definitely love helping with this one.