First off, you should know that I LOVE mayonnaise. I was raised on toasted tomato and egg salad sandwiches, with extra mayo. There was nothing worse than boiling up a couple eggs, or having a beautiful Ontario-grown field tomato and finding an empty jar of mayo at the back of the fridge.
Those days are over my friends. Prepare to be empowered to make your own mayonnaise! There's nothing wrong with store-bought stuff (assuming you're cool with Calcium Disodium EDTA), but you may start questioning spending $1.96/Cup for prepared stuff when you can make it at home for about $0.96/Cup at home, fresh.
I only just started making mayo at home routinely, and I'm glad I did because it's quick and easy to do. There's no reason to not have that egg salad sandwich just because you're out of mayo in the fridge.
1 egg yolk (you can actually throw in the whole thing, it doesn't seem to matter)
3/4 cup of vegetable oil
1/2 tsp salt
1/2 tsp of Dijon mustard
Lemon juice to taste (about 1/4 of lemon works for me)
Yield: 1 Cup of the white stuff.
Put everything except the lemon juice and the oil in a small bowl, drop your immersion blender in to the mix and give it a couple pulses to mix up the ingredients (this can, of course, be done in a blender if that's what you've got). Now drizzle in the oil while continuously blending the mixture. By the time half the oil is in, the mixture will thicken up—when all the oil is in... Mayo! Now blend in the lemon juice to give it some zest—the put it in the fridge right away to keep.*
I made a quick video of the blending part to show you how simple it is, and demonstrate what I mean by "drizzle":
* I don't keep this fresh mayo around all that long because of the raw egg. For that matter this mayo isn't suitable for the very young, very old, or pregnant women. BUT, you can use pasteurized egg yolk if you want to serve it up to the restricted list.
Like this recipe? Come and check out my super simple smoothie recipe here.