- Yield: 1 cup
- Prep Time: 15 minutes
My teenagers do not like AN-Y-THING mayonnaise. Ah, if only they knew how European it's origins were they just might think it's cool.
"One of the most common places named as the origin of mayonnaise is the town of Mahón in Menorca, Spain, where it was then taken to France after Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mayonesa in Spanish and maonesa (later maionesa) in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French." Anecdotal history of Mayonnaise, Wikipedia.
Making mayonnaise from scratch is easy. Most commercial mayonnaise is made with soybean oil. Homemade mayonnaise tastes better and is BFY because the quality of ingredients can be controlled, including the type of oil used.
If you are concerned about using raw eggs, consider purchasing pasteurized eggs.
- Egg yolk - 1 large
- White wine vinegar - 1 1/2 teaspoons
- Lemon juice - 1/2 teaspoon, fresh squeezed
- Dijon mustard - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Oil - 1 cup, canola or light olive oil
- Cayenne pepper (optional) - Pinch
- White pepper (optional) - Pinch
- Combine egg yolk, vinegar, lemon juice, dijon mustard and 1/2 teaspoon salt in a medium sized mixing bowl and whisk to combine.
- Very slowly begin to stream oil into bowl while vigorously whisking. (A large whisk is necessary for this step.)
- Continue to slowly stream in the oil while whisking until all the oil has been incorporated.
- Adjust for salt and optional pepper.
Homemade mayonnaise will keep in the refrigerator for up to one week.
Aioli: Substitute extra virgin olive oil for canola oil and add one minced garlic clove.