Homemade Mayo

Homemade mayonnaise is one of the easiest things you can make and the taste is far superior to the stuff in the blue-topped jars. You can't buy the fresh lightness of a homemade batch of mayo, two minutes with a food processor, and you're done. Take that time and try it for yourself. Store bought variety lasts about six months in the refrigerator while homemade might last up to week.

There is an interesting read here A Homemade Mayo Clinic

Ingredients:

1 large egg yolk

1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard or powdered mustard
1/2 teaspoon salt plus more to taste

a dash of white pepper
3/4 cup canola oil, divided

Method:

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl.

Whisk until blended and bright yellow, about 30 seconds

.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).

If, however, the sauce does break, you can start over -- or re-emulsify the sauce by adding the broken mixture, very slowly, into a new egg yolk.

Cover and chill.

Blender or Processor Mayonnaise Double the recipe and add 4 teaspoons hot water

Place yolks, salt, mustard, sugar, pepper, and lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed).

Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and 1 tsp vinegar.

Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Serves