Mayonnaise 2. O

I always thought of mayo as a bit unappetizing. It holds its own shape, can develop a pockmarked appearance akin to weird cheese, and makes things spoil faster. Why use it?

Because mayo provides a great base for making dressings, tastes great in tuna and on sandwiches, provides a nice creamy texture to other dishes, and more. And in a hunt for healthy alternatives to conventional items, I found this post for making your own homemade mayonnaise about a year ago and have loved it ever since.

Try it! It only takes about 10 minutes of hands-on time (you’ll need about a half hour total because two ingredients need to come to room temperature together).

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Best of all, its taste is so superior to store-bought mayonnaise that you run the risk of choosing your next few meals based on whether you can incorporate your new awesome mayo.

Check out this page for the instructions to make it (I didn’t come up with this brilliance, I just wanted to share it with you).

If you have a blender, a couple eggs, some olive oil, and a splash of lemon juice on hand, you too can experience the wonder of homemade mayo. And once you’ve tried making plain mayo, experiment with flavors — I’ve made balsamic mayo that made an incredible salad dressing, but you could try flavors like chipotle (add your choice of hot pepper) or garlic (crush up a few cloves and add before blending in olive oil) or citrus (add some orange zest or juice) by just adding an ingredient or two.

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