I am an avid mayonnaise hater. Are any of you out there with me on this? Surely I am not the only one. There is something off-putting about eating a gelatinous white goo that is known for clogging arteries. I would never, ever buy potato salad from a grocery store given that they all look like they are swimming in mayo. (Want an amazing potato salad with minimal mayonnaise? My mom’s is my favorite. Instead of containing gobs of mayonnaise, this recipe uses sour cream with only a hint of mayonnaise!) When I order sandwiches, I ask the waitress to tell the cook to hold the mayo because no matter how much I emphasize that I want “just a little bit of mayonnaise, please” they always end up putting on more than I like. So it is no surprise that when I was getting ready to bake a dessert that called for mayonnaise as a moistening agent, there was nary a tablespoon in my refrigerator. When I find myself without an ingredient on hand, I often Google a recipe on-line before going to the store. This recipe for mayonnaise is from Food Network. It was rated super well and looked easy to make. I took other reviewers’ advice and altered the recipe to my own taste. I never buy mayonnaise now as I can make my own in one or two minutes. There is something comforting about knowing that it’s nothing more than an emulsion of a few simple ingredients that I use every day when cooking. Try this recipe and I think you will agree: homemade mayonnaise is easy and far tastier than its store-bought counterpart!
- Place the egg yolk in the bowl of the food processor and add the lemon juice and mustard. Season with salt, to taste. Turn the machine on and very slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
- Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
*This recipe calls for using a raw egg yolk. For health reasons, I prefer to use organic pasture raised eggs for this recipe.