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I have a not-very secret addiction to Norpaco Pepper Delights. So much, in fact, that I only allow myself to get one jar a month because I just can’t pace myself with them. Essentially, they are the gift that keeps on giving. After the peppers are consumed, I am left with a jar about 1/3 full of pepper spiced oil.  I save it in the refrigerator until I’m ready to use it.

(Please note: the above image of the jar is the combined leftovers from all the jars after I made the mayonnaise. When pouring off the oil you have to be sure to get very little (preferably none) of the vinegar in the pour, so there’s always about 1/2″ of oil on the top that you can’t really pour off without the vinegar and spices coming along with it. If you should choose to use the non-viscous liquid, you’ll end up with something similar to ranch dressing, and it is also equally delicious, just very runny)

I’ve been making my own mayonnaise for the last couple years. Not only is it really economical compared to regular store-bought, the fact is that I can make it with super high-quality ingredients that industrial mayonnaise just can’t afford to use on a grand scale.

I use the Joy of cooking recipe for blender mayo, even though I do it in a food processor. My beating arm isn’t strong enough to do it by hand yet.

The original recipe is good, but here is mine:

Quick, Delicious Mayonnaise

Recipe By : The Joy of Cooking // Serving Size : 1

Preparation Time : 15:00 //  Categories : Condiments

Amount Measure Ingredient — Preparation Method

  • 1 high quality egg
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • dash cayenne pepper
  • 1 teaspoon sugar
  • 1/4 cup oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 cup oil
  • 1/2 cup oil (at this point, if I am using a spiced oil, I will use a very bland oil here)
  1. Put in the food processor: egg, mustard, salt, cayenne, sugar and oil. Cover and blend on high until thouroughly combined.
  2. With processor still running, slowly add 1/2 cup oil, and then the lemon juice and vinegar until thouroughly blended.
  3. Very slowly, add the remaining oil and blend until thick. You may have to stop and start the blender to stir down the mayonnaise. If mayo appears too runny, you may add a little more vinegar to try to curdle it up.

Yields 1 3/4 cup.

Tengo una addicción (que no esta un secreto) para estos pimientos rellenada con queso de provolone envuelve de proscuitto. Además, estan sumergido en aceite picante y cuando me terminaba los pimientos, se queda mucha aceite. Asi que la guardo para cuando tengo bastante preparar la mayonesa.

(Por favor se entiende que en la foto arriba el frasco esta completamente llena con el aciete que se queda despues yo hice la mayonesa. Cuando se vertia el aciete es muy importante estar seguro que no se mezcla con la vinagre o las especias en el vertido. Porque de eso, siempre queda un poco aciete estar guardar para luego. Si se quería usar la vinagre, especios y el aciete, tendría un aderezo más como “ranch”; lo estaría delicioso igualmente, pero no lo estaría mayonesa.)

Yo he estado preparando mayonesa desde algunos años. No solo esta muy economicamente buena en comparada a que de los mercados, el hecho que puedo usar ingredientes mejor que las fabricas no les pueden usar y aún toman un beneficio.

Uso la receta del libro “The Joy of Cooking,” para mayo por la batidora. My brazo golpando no esta muy fuerte hacerla por mano.

La receta originale esta muy bien, pero esta mio aqui.