Homemade Mayonnaise

In the recipe below I mentioned homemade mayonnaise, but didn't give the recipe. Here it is. Homemade mayonnaise is absolutely superior to any store bought mayo and extremely, I mean it – extremely, easy to make. You don’t need any blender, food processors or any fancy piece of equipment, just a good old whisk will do the job in mere minutes. Less than 2 minutes, actually, from start to finish.

 

The principle of mayonnaise is to combine the uncombinable - oil and liquid (vinegar or lemon juice). It may seem stupid and vain, but with the help of strong emulsifiers – egg yolks and mustard - mayonnaise comes together quite easily and holds very well. The trick, especially if you’re new to mayo making, is to add the larger part of the liquid ingredients after the emulsion of egg yolk, mustard and oil has been formed.

You will need: 

• 1 Large or Extra Large raw egg yolk*
• 1 tsp creamy mustard like Dijon
• A pinch of salt
• A pinch of ground black pepper
• About ¾ - 1 cup of good quality vegetable oil (I take Canola)
• 1-2 tsp freshly squeezed lemon juice or vinegar to your taste (try white wine or simple table vinegar)
• Water, as needed to thin the sauce to the desired consistency 

*With raw egg yolks there is always a risk of contracting salmonella. To minimize the chances, always get the highest quality eggs from a reliable source when making mayonnaise.

Put an egg yolk and mustard in a bowl and stir to combine. Start adding oil, while whisking energetically with a whisk, first a teaspoon, then another one, then one more. You will see how quickly emulsion forms in a bowl. Now you can add the rest of the oil in a wide steady stream, while keeping on whisking, or in several large splashes, if you prefer so. This all will take you less than a minute. 

Now, add lemon juice or vinegar, salt, black pepper and a splash of water, if needed to thin out the sauce. Taste, adjust the seasonings and here it is, your own homemade mayonnaise.

To convert it to other sauces and salad dressing, you just have to add some flavoring ingredients, which can be done either prior or after the emulsion’s been formed, depending on the sauce.

Homemade mayo can be stored for up to 1 week in the refrigerator.