Monday, February 26, 2018

Homemade Mayonnaise #KitchenMatrixCookingProject

Today we are continuing the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook...and wrapping up our second month of posting. You can read about it: here. I'm very excited about the dishes and the bloggers who are joining me. This month, Wendy at A Day in the Life in the Farm picked the recipes. I can't wait to follow along with her choices.

This week, She picked 'Condiments + 7 Ways' for the group which means we could make ketchup, chimichurri, teriyaki sauce, sweet and hot pepper relish, corn and tomato relish, barbecue sauce, and mayonnaise...along with any variations or adaptations that we needed or wanted.

The Other Condiments

Homemade Mayonnaise

I opted to make a homemade mayonnaise this week because I don't really like store-bought mayo, but I do like it when I make it. I need to do this more often. Also, I like making homemade ketchup when I have a ton of fresh tomatoes; and chimichurri is on our table at least once a month as it is.

  • 1 egg yolk, at room temperature
  • 2 t mustard
  • 1 C oil (he suggests a neutral oil, I used olive oil not extra virgin)
  • freshly ground salt
  • freshly ground pepper
  • 1 T freshly squeezed lemon juice

Put egg yolk, mustard, and lemon juice in the bowl of a food processor. Turn the food processor on low and add the olive oil in a thin stream through the access chute. Once an emulsion forms, add the oil a little bit faster until it's all incorporated. Season to taste with salt and pepper. This stores in the fridge for up to a week. Makes approximately 1 C.


  1. I've never made my own mayo! Yours looks so smooth and creamy! Can't wait to try this.

  2. I almost made the mayo. Glad I changed it up. Excited that we all have something different this time.


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