thecookbook | Almost-Mayonnaise (for all your summer sandwich emergencies)

In our fridge, mayonnaise is an unreliable condiment. We don't use it often, so we run out without much fuss. I might make or buy some; I might not. We can go weeks without (and hardly miss it). But the thing about mayo is, when you want it, nothing else will do.

That's when this two minute approximation kinda kicks ass. It uses the same ingredients as mayonnaise, so while it's not quite as creamy, if you're not eating it off a spoon, it's hard to tell the difference. (If you are eating if off a spoon, I'd like to introduce you to my brother, as you obviously have some things in common.)

Two Minute Almost-Mayo

In a blender or small food processor, combine:

1 hard-boiled egg
(start with) 1/4 cup olive oil
1 tbsp vinegar (to taste)
salt

Blend until it looks like mayonnaise.

If it's too thick, add a little more oil. If it's too bland, add vinegar and/or salt to taste. Throw in some pepper or fresh herbs, lemon juice, or mustard if you like.

Aaaaand, you're done.

(It'll keep in an airtight container in the fridge for a week or so.)

Almost-Mayonnaise (for all your summer sandwich emergencies)

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