After all these years, the thought of making my mayonnaise has certainly crept into mind. But for whatever reason, I just haven't tried it.Perhaps it's just far easier to pull out the jar of Hellman's.
Today I was "daring" and my goodness, if I had no self control I would eat the whole container of it! Holy moly, is it goooood!!!
Only problem is that it keeps for just a week.
Go ahead and make this great mayo. Use it in a dip. Or just use it as a dip.
I made a great tuna sandwich!
- 1 egg yolk
- 1/2 teaspoon fine salt
- 1/2 teaspoon dry mustard
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon cider vinegar
- 1 cup vegetable oil
In a glass bowl, whisk together egg yolk and dry ingredients. A 2-cup measuring cup works well for this. I also used a hand held mixer with a single whisk attachment.
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, as it emulsifies. Once you reach that point, increase the oil flow to a constant 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.Refrigerate for up to 1 week.
