Mayonnaise

 Homemade mayonnaise ingredients:

• 1 whole raw egg, room temperature (use the freshest eggs you can find or use pasteurized eggs.

• 1 Tbl fresh lemon juice (vinegar can be substituted)

• 1/2 tsp kosher Salt

• pinch ground pepper

• 1 cup oil; I use 3/4 cup canola and 1/4 cup olive oil. The olive oil gives it more flavor, but if you want to add additional flavor, like garlic, herbs or spice, use all canola oil.

Make Mayonnaise: 

• In the bowl of a food processor add the egg, lemon juice, 1/2 tsp salt, 1/8 tsp pepper.

  • Note: If you don’t have lemon, use vinegar or Dijon mustard, something acidic.

  • Tip: Now is the time to add any additional flavor you like to the processor with the egg; mustard, garlic, capers, shallots…

• Start the motor and beat the egg with spices, then very, very slowly drizzle the oil into the feed tube.

• The mayo will start to form as the oil gets drizzled in. It will get thicker as you add more oil.

  • The key is to drizzle the oil in very slowly letting the oil incorporate and “fill” the egg.

  • Some people do this by hand, and it is entirely do-able, but you’ll need good forearm strength, or multiple arms helping out. The slower you add the oil the better it will be.