Homemade Mayonnaise

For some time now I’ve been pondering the idea of making home made mayo. Although I’m not a huge mayonnaise fanatic, generally I do think that making things from scratch is important. Its more natural and healthy those are the number one reasons I try to make everything from scratch really, but worst case scenario even if its a fail, it improves my appreciation for the store bought versions and all of the modern convenience. I’ve seen aioli, mayo and other similar sauces featured on television shows before and often I wondered…whats the big deal? I mean I made my own hollandaise before and was not overly impressed. For me its a hard sell, you see the consistency just freaks me own to some degree. I almost hate to admit this but mayonnaise just freaks me out. I’ll eat it, and enjoy it even… but if it touches me I’m kind of weirded out. (My husbands actually joked for years that he’s going to buy a 10 pound tub of mayo and toss it on me just for fun. So very not nice!)

So I remembered secrets of a restaurant chef and the episode Anne Covered mayo, (for potato salad I believe)  and I remember she just stuck it in the processor and whizzed it up in like a second. I can do that right? Well first try was a bit of a miss I over whizzed the whizzer. Second try however I knocked it out of the park! It was absolutely delish. Although looking at her recipe now I wish I’d tried that one but theres always next time right? (the vinegar sounds amazing, I love, love love vinegar). Mine was simply lemon juice, egg yolk, extra virgin olive oil, a smidge of dijon mustard and of course salt and pepper. It was amazingly delicious perfect for cold salads especially. (although I’m the from scratch fanatic I do not see myself whipping this up just for a tuna sandwich) I’m pretty impressed at how great the simple things really can be. Every now and again I kind of need these recipes to make my day, because really its the “little things” that make my day .

Homemade Mayonnaise:
2 egg yolks
1-2 teaspoons dijon or brown mustard
Juice from half of a lemon
1 cup olive oil or sunflower oil
salt and pepper
In a bowl, mixer or blender combine egg yolks, dijon mustard , and lemon juice. Whisk or blend until light in color. Very slowly add oil in a slow stream, once the mixture has begun to thicken you can add the oil a little more quickly. Season with salt and pepper to taste.