Mayonnaise is one of those things people either love or hate. I fall on the love side of the debate. And my favorite way to eat it is with artichokes. Incidentally, my husband’s family grew up eating artichokes with melted lemon and butter; I have converted him to mayo!
Spring is artichoke season, so we wanted to feature our friend Sondra’s homemade mayo recipe. This stuff is so much better than the store bought stuff. And its surprisingly easy.
Note: The eggs are raw so it’s best to use local fresh eggs from someone you trust. We know lots of folks that make there own mayo that have never had a problem.
Here are the ingredients you need:
- 1.5 cups olive oil (its important you use a lighter flavored oil or it will overpower the mayo)
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1 teaspoon ground mustard
- 1/4 teaspoon paprika
- Half garlic clove
- 1/2 teaspoon salt
- Food processor
In the food processor, combine all ingredients except for the oil. Put the top on the food processor and turn on high. While the food processor is on, pour in the oil through the small hole at the bottom on the feed tube pusher. See picture below.
If there is no hole, you will need to very slowly add the olive oil through the feed tube in a slow, steady stream. I would estimate it should take about 2 minutes to add the olive oil. Then let the processor continue to run for another minute. And there you have it!
The lazy way to prepare artichokes is to boil them in hot water until you can stick a fork through it near the base. If you have leftover mayo, you can use it in our stuffed pepper recipe to make the stuffing moist and flavorful.