Homemade Mayonnaise


Easy to make, you’ll truly enjoy having fresh mayonnaise on hand for recipes requiring it or as a condiment.

Homemade Mayonnaise

A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the mother, or base, recipe for a lot of other sauces out there. These include aioli, Rémoulade, and Thousand Island Dressing.

All ingredients should be at at room temperature before you begin. Since the egg isn’t cooked, use a pasteurized or a very fresh one.

Once made, the mayonnaise should be stored in an airtight container and should be stored in the refrigerator. It can be stored and used for up to 4 days.

My personal preference is to make the mayonnaise ahead of time so it can be chilled properly and to let the flavors mingle. You know me, good things come to those who wait.

2 large eggs
2 tablespoons Dijon-style mustard
2 2/3 cups canola oil
4 teaspoons white wine vinegar
Kosher salt
Freshly ground black pepper

Makes about 2 1/2 cups

Combine the eggs and Dijon mustard in the bowl of a food processor fitted that has a blade attachment installed. Process the mixture until it is evenly combined.

With the food processor lid on and the unit running, slowly add the oil in a thin stream until the ingredients are completely combined. Pay attention to the consistency of the mayonnaise stopping the flow of oil before you reach the level of thickness you want. Add the vinegar and pulse until smooth. Season to taste with salt and pepper.

I have seen an alternate method used to make mayonnaise. Use an immersion blender instead of a food processor. Instead of the bowl, use a glass measuring cup the blender fits into. Combine all ingredients in it. Place the blender all the way in until it’s at the bottom. Then turn the blender on and let it run until the mayonnaise begins to form, Slowly tilt the blender in the cup so it pulls more of the ingredients into the blender. Once that is set up and mayonnaise, slowly pull the blender up so it can continue combining the ingredients. Do this until you are at the top and everything is combined.

Edit: I made this again and substituted stone ground mustard for the Dijon. Oh my goodness, the extra zing of flavor the mustard seeds give the mayo is amazing!

Let me know if you try anything different.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Equipment List
Simax Glassware 3843 4-Cup Cooking and Measuring Cup, Large
OXO Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
OXO Good Grips Silicone Jar Spatula
KitchenAid KFP740CR 9-Cup Food Processor
Cuisinart CSB-79 Smart Stick 2-Speed Immersion Blender

Easy Crockpot Carnitas

Serves: 10-12

4-5 lbs. pork shoulder
5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 tablespoon chipotle hot sauce
juice of 2 limes
1/2 cup orange juice
12 ounces beer
1/2 cup salsa


Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.

Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.

Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.

Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.

Preheat broiler. Line a baking sheet with aluminium foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.

Serve on tortillas with fresh cilantro, avocado, and lime juice.

Ranch Dressing

Ranch Dressing

Creamy, delicious homemade ranch dressing.
(Photo licensed under the Creative Commons Attribution 2.0 Generic license.)

Where to begin?

This dressing is near iconic. Yes, most of us only know it from the commercial Hidden Valley Ranch product we’ve known for years.

But let’s go back in time, to when the dressing was made from scratch with no preservatives or anything fake.

Back to the original Hidden Valley Ranch itself, founded in 1954. (Read more at Wikipedia)

Mix some up, let the flavors come together as they chill in the fridge.

Then use it on a salad. Dip some cut vegetables into it. Dip some fries.

Taste the difference, you won’t want the bottled version any more.

1 cup buttermilk
1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons Italian parsley, finely chopped
2 tablespoons chives, finely chopped
4 teaspoons lemon juice
1 medium clove of garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon fresh-ground black pepper

Makes: 1 1/3 cups

Place all of the ingredients in a jar or other container with a tight fitting lid. Put the lid on tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last about 3 days in the refrigerator.

Try using lime juice in place of the lemon juice.
Squirt a couple shots of Sriracha Sauce into the dressing for an extra zip of flavor.
Make your own mayonnaise to make this a truly homemade dressing.

Shrimp and Grits

An easy dish to prepare, tough part is preparing the vegetables to go in with the shrimp.

Shrimp and Grits

This is a classic. Even if you claim to not like grits, try this!


4 cups water
Salt and pepper
1 cup stone-ground grits (you can substitute instant grits here, but to quote Mr. Tipton from the movie ‘My Cousin Vinny’, “”No self-respectin’ Southerner uses instant grits. I take pride in my grits.”)
3 tablespoons butter
2 cups shredded sharp cheddar cheese

1 pound shrimp, peeled and de-veined (I used 41/50 size)
2 tablespoons lime juice (juice of 1 lime)
4 tablespoons parsley, chopped (reserve 2 tablespoons for garnish)
1 cup scallions, thinly sliced
3 large cloves of garlic, minced
1/2 of a small jalapeno pepper, finely chopped
1/2 cup of green onions, thinly sliced (for garnish)

Yield: 4 servings


Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes.

Rinse shrimp and pat dry. Heat a skillet over medium high heat. Add 2 tablespoons of olive oil, add shrimp. Cook until shrimp turns pink. Squeeze juice of 1/2 lime over the shrimp, add 2 tablespoons parsley, scallions, jalapeno pepper, and garlic. Sauté for 3 minutes.

Remove the cooked grits from heat and stir in the butter and the shredded cheddar cheese.

Spoon grits onto a plate. Spoon the shrimp mixture over the top and garnish with green onions and chopped parsley.

Serve immediately.