Homemade Mayonnaise

As far as my husband is concerned, Mayonnaise is the king of condiments and he slathers it on just about everything. Our pantry has a dedicated spot for 3 backup jars (not kidding!). Well, there must have been a run on mayo recently because my grocery store has been out for weeks. As he was scraping the last of his jarred mayo, he started to panic a bit, but I told him not to worry, I had him covered.

Homemade Mayonnaise

makes about 1 1/2 cups

Printable Recipe

Ingredients

• 1 cup neutral flavored oil (like vegetable or canola)

• 1 large egg

• 1 teaspoon your favorite prepared mustard

• 1 teaspoon your favorite vinegar (or freshly squeezed lemon juice)

• 1/2 teaspoon fine table salt

Directions

1. Place all the ingredients in a tall jar

2. Place immersion blender down inside the jar so that the head sits flat on the bottom.

3. Without moving the blender, turn it on high speed for 5 seconds, then slowly start lifting the head until all the oil is emulsified.

4. Store in an airtight container for up to a week.

Note

• Homemade mayonnaise contains raw eggs. People who are immune-compromised, elderly, or under the age of 5 may wish to not partake.

Italian Almond Paste Cookies (Paste di Mandorla)

Paste di Mandorla or Italian Almond Paste Cookies are a traditional Sicilian cookie. They’re soft and chewy and full of delicious almond flavor. Super easy to make too.

Items used to make this recipe:

(affiliate links)

• digital scale https://amzn.to/3dFMMoo

• large piping bags https://amzn.to/3Ev5iLy

• large star piping tube https://amzn.to/3nLr9Yn

• silpat nonstick baking mat https://amzn.to/3muHp0l

• almond flour https://amzn.to/3WmnjFP

• pure vanilla extract https://amzn.to/3ovS9fE

• pure almond extract https://amzn.to/34DcoBp

• glace, glazed, or candied cherries https://amzn.to/3hBMKmW

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Italian Almond Paste Cookies (Paste di Mandorla)

Makes 24 cookies

Printable Recipe

Ingredients

• 250 grams almond flour, sifted

• 150 grams confectioner’s sugar, sifted

• pinch of salt

• 3 egg whites

• 1/2 teaspoon pure almond extract

• 1/4 teaspoon pure vanilla extract

• 12 maraschino cherries, drained and cut in half (or glace, glazed, or candied cherries)

Directions

1. In a medium mixing bowl, whisk together almond flour, confectioner’s sugar, and salt; set aside.

2. In a small bowl, whisk together the egg whites, almond extract, and vanilla extract until very frothy (no liquid egg white in the bottom of the bowl).

3. Immediately stir the frothy egg whites into the almond flour mixture until a thick paste forms and no traces of dry ingredients remain (this can be done in a food processor too).

4. Transfer the cookie dough to a large piping bag fitted with a large star tip.

5. Pipe the cookie dough into 2-inch swirls (as shown) on silpat-lined half sheet pans, and press a cherry half into the center of each cookie.

6. Chill cookie dough for an hour before baking (or freeze for 20 minutes).

7. Preheat oven to 350F and place rack in center of oven.

8. Bake for 15-20 minutes until the cookies brown on the edges; allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.

Notes

• Almond meal may be used in place of almond flour. You can also make almond flour by grinding blanched almonds in a food processor until until finely ground.

• Sheet pans can be lined with parchment instead of a silpat liners, but the parchment is more difficult to pipe the sticky cookie dough onto.

• Glace, Glazed, or Candied cherries can be used in place of maraschino cherries.