Homemade mayonnaise, Italian tuna salad recipes

KYLE’S KITCHEN

This week we’re going to make homemade mayonnaise.

My recipe uses an immersion blender and it’s just about the only time I use it. Although it is also very handy for smoothing out soups. But you can also use a food processor. The only difference between the two is that you have to pour the oil in very slowly using a food processor in order to get an emulsion.

Even if you really like Hellmanns or Kraft or whatever kind you buy, you will be surprised at how much better homemade tastes. And it’s so easy to make. If you have an immersion blender it takes about one minute. And it will keep for about a week in the refrigerator - if it lasts that long.

I won’t tell you how many spoonfuls of it I ate the first time I made it. But it shows. I like to use a neutral-flavored oil like avocado oil to make mine. But if you don’t mind the flavor of olive oil in whatever you’re making with it, then using olive oil is fine. Plus, olive and avocado oils are both heart healthy.

Homemade Mayonnaise

1 Egg

1 Cup avocado oil

1 Teaspoon Dijon mustard 1 Teaspoon water

½ Teaspoon salt or to taste Juice of one lemon

Using a tall glass that the immersion blender will fit in, put the ingredients in the glass in the order listed. Place the immersion blender down to the bottom of the glass piercing the egg yolk. Turn on the blender and process until you see the white mayo in the bottom of the glass – 20 seconds or so. Then slowly pull the immersion blender up until all of the oil is emulsified. Then taste it. Then try not to taste it again.

Now…what are you going to do with this homemade mayo? I love tuna salad, but sometimes I get tired of the normal American kind. I found this recipe for Italian tuna salad and it is a very nice change from the ordinary.

Italian Tuna Salad

Two cans tuna, drained

¼ to half cup of sundried

tomatoes

¼ cup Parmesan cheese

¼ cup of prepared or

homemade basil pesto

2 or more Tablespoons

of homemade mayo

Salt and pepper to taste

Add ingredients to a bowl and stir well.

This recipe is very forgiving. Use as much or little of the ingredients until it tastes good to you.