Homemade Mayonnaise – Dijon and Horseradish

Do you see that pretty red measuring spoon there? I just got these in after tragically breaking the Tablespoon in a fancy pewter set of measuring spoons we have had for years now.

Look on Etsy and see some of the lovely items KissMyKiln has for sale. She was wonderful to work with and made these special…just for me! It is a set of five measuring spoons – Tablespoon, 1/2 Tablespoon, Teaspoon, 1/2 Teaspoon and 1/4 Teaspoon.

Here is the entire measuring spoon set…

Now that I’ve mastered the art of making homemade mayo, I decided to experiment a bit.

It looks as if eight ounces of mayo is good for a week (maybe a couple days more) of sandwiches for the husband. And since I had ended up with a double batch (Batch #2 successfully blended and then I was able to incorporate failed Batch #1 – giving me 16 ounces of mayo), I figured I would have some fun with the second eight ounce jar.

I decided to try and make two 1/2 recipes – one of Dijon Mayo and one of Horseradish Mayo.

The Dijon mayo recipe called for 8 oz mayo, 2 Tbsp fresh dill, and 1- 1/2 Tbsp Dijon mustard. I made a half recipe, and had to make it without fresh dill. Which just made me miss summer all over again. Why oh why did I not plant some dill in my FOODY?!

Then I made the Horseradish Mayo, which called for 8 oz mayo, 3 Tbsp horseradish, 1/2 tsp dried thyme, and salt and pepper to taste.

Dave had made a small ton of horseradish sauce up for Thanksgiving, and we still had quite a bit, so I used it and added the thyme, a smidge of salt and pepper and mixed it well.

I let the flavors infuse overnight in the fridge before tasting them.

 

Wow…I can’t wait to add this to Dave’s sandwiches!