These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From Locally Grown Themes
<p>I’ve been avoiding soy anything and was surprised that nearly all mayonnaise is made with soy oil.</p> <p>This recipe is SO simple and tastes great!</p>Source: Locally Grown Themes (Entered by Leslie Carson)
Serves: 1 Cup
Step by Step Instructions
- Put all ingredients into a pint size mason jar and let stand for a few minutes so the egg and oil are completely separated. I've mixed oils in some of mine, like part safflower and part olive. I think 100% olive oil tastes too much like olive oil; so test for yourself.
- Mix with a stick blender with short pulses at first, then on low until the mayonnaise is complete. (this takes a about a total of 30 seconds!)
- Store in the refrigerator right in the jar you made it in. Remember, there are no preservatives in this so don't store it for too long.
- Try adding herbs to this as well. I love the dill mayonnaise I made; add about 1/2 a teaspoon of dried dill... yum!
Back to Recipe Listings
Click here to go back to the recipe listings