We are slowly making the transition back from India. It is funny how we had an incredibly hard time there at first and then we found our feet and now we are having trouble adjusting to being back home. Alex and I have developed an acute need for coconuts! Part of our readjusting is getting the house back in order and running smoothly again. A big part of that is restocking my fridge and pantry with all my essentials. I cleaned out the fridge completely before we left. It felt good to get all the crap out and start clean when we arrived home. So now, one of those things the fridge needed was mayonnaise. Mayonnaise seems to have developed a bad rap over the years. No one likes it. If you only eat the crap that they sell in the store, I don’t blame you. However, I use mayonnaise for a surprisingly large number of things; its current most important function is a necessary ingredient in my homemade vinaigrette (I have to confess that I use America’s Test Kitchen’s recipe. They are like crack for cooks, just start with their recipes you will never ever stop and then when you do use another recipe you will be mad that it does not measure up to the same precision and wonderfulness that theirs does, but I digress….). It really just pulls it together and makes it a tasty dressing for my salads. I would argue that it is one of those fantastic kitchen staples that takes no time to make and it is just too delicious to ever buy store bought again! I admit to possibly liking the spatula when it doesn’t all fit into the designated jar. So on that note, here we go!
1 t. salt
1 t. dry mustard
4 T. vinegar
2 c. canola oil*
Blend everything except the oil in the blender or cuisinart. Then add in the oil slowly. The Cuisinart has a lovely tube that slowly drips the liquid into the mixture that works quite well for this.
*You can use really any kind of oil that you would like. I have been known to just randomly pick from the pantry when I am out of canola. However, canola has a nice clean flavor that I like and is still my favorite.