Homemade mayo

Do you make your own homemade mayonnaise?  Have you ever tried?

  

"No"?

Well, you should!  It's super easy, way tastier than store bought and it doesn't contain things like high fructose corn syrup or calcium disodium EDTA. (It's full chemical name is calcium disodium ethylenediaminetetraacetic acid.  Sounds appetizing, right?  Click the following link to find out more about this food preservative: Think twice before consuming calcium disodium EDTA)

Ingredients

• 1 egg yolk*
• 1/2 teaspoon fine salt
• 1/2 teaspoon dry mustard
• 2 pinches sugar
• 2 teaspoons fresh squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1 cup oil, safflower or corn

Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.  Makes about 1 ¼ cups.

Note: If you have a food processor, use it.  You’ll have mayo in about 30 seconds and save your arm from whisking.

Variations: Try adding the following: curry, dill or other herbs, chipotle peppers, ketchup and relish (thousand island), etc. Experiment and have fun!

*RAW EGG WARNING
Use caution when consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.