Homemade Mayonnaise

The idea of making mayo came purely from necessity. After a lengthy trip to the grocery store, and what seemed to be an eternity of putting it all away, I realized I had forgotten to pickup mayonnaise. I thought no way, I am not going back out the door again for just one item. I remembered I had a recipe for mayo in Top Secret Recipes Unlocked by Todd Wilbur. The recipe is very simple, the key is to have a good mixer because making mayo is ALL in the technique. So unless you have three hands you won't succeed without a good mixer. After making it I was truly stunned at how similar this recipe is to Hellmann's. I double it and that gives me enough for a week and I store it in a standard mason jar. Try it, you will surprise yourself.

1 egg yolk
2 1/4 tsp white vinegar
1 tsp water
1/4 tsp plus 1/8 tsp salt
1/4 tsp plus 1/8 white sugar
1/4 tsp lemon juice
1 cup soybean or canola oil

First whisk the egg yolk by hand for 15 seconds. Then combine the vinegar, water, salt, sugar, and lemon juice in a small bowl. Stir until the salt and sugar are dissolved.  Add half this solution to the egg yolk and whisk for another 15 seconds.

Pour the oil in spouted measuring cup, trust me it will make it easier for you. Add a few drops of the oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking nonstop. Now you understand the need for a mixer. You want to keep the oil a very thin steady stream while you are mixing. When you have used about half the oil, your mayonnaise should be very thick. Add the remaining vinegar mixture. Whisk some more.  Now you can add the remaining oil in a steady stream while whisking a.k.a. mixing. Your mayonnaise should be thick and off-white in color when it is done.

Keep it in a mason jar with a tight lid in the refrigerator.  It will keep for up to 2 weeks.

Again this is not my recipe, credit must be given to its origin.

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