The key to creamy homemade mayo is to add just a few drops of oil at a time to the eff mixture, then pour in a slow, thin drizzle-whisking constantly-to ensure the mayonnaise emulsifies (belnds smoothly). Use plain as a sandwich spread, or experiment with added flavorings such as hot sauce or rasted garlic.
Yield: 12 servings
Ingredients
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) Dijon mustard
1 large pasteurized egg yolk
1/2 cup(s) canola oil
1/4 cube(s) olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground black pepper
Preparation
1. Combine first 3 ingredients in a med bowl; stir well with a whisk. Combine oils; slowly drizzle oil mixture into egg mixture, stirring constantly with a whisk until mixture is thick and smooth. Stir in salt and pepper.
