Homemade Goodness Homemade Mayonnaise

Have you read the ingredients on a jar of mayonnaise? Too many chemicals and additives are in there for me. My recipe utilizes the food processor so the work is minimal. Everyone I've taught to make their own mayo says the same thing, "That's all there is to it?" When they taste it they all say the same other thing, "Wow - that's the best mayo ever!" Go ahead, try it.

2 large egg yolks* (see Notes)

1 teaspoon Dijon mustard

4 teaspoons lemon juice

1 cup vegetable oil

coarse salt & pepper to taste

Place the egg yolks in the bowl of the food processor with the blade attachment installed. Add in the Dijon mustard and lemon juice. Pulse the ingredients until well combined. Switch the power to "On" instead of "Pulse" and while the motor is running, add the oil through the feed tube in a very very slow, steady stream. As you add in the oil, the mixture will become thick and emulsified. Taste and season with the salt and pepper.

Store in an air tight container in the refrigerator for up to 1 week.

Homemade Mayonnaise

I keep my homemade mayonnaise in a half-pint canning jar in the fridge - I simply LOVE using canning jars for storage.

*Notes:

Now that pasteurized eggs are available in most supermarkets, I recommend using them. This way there is no danger of salmonella.
Mayonnaise lends itself to flavor additions so well. Here are some suggestions to add variety:
- Garlic Mayo
  - Add in 2 minced garlic cloves with the Dijon mustard.
- Red Pepper Mayo
  - Add in 1 roasted red pepper with the Dijon mustard.
- Herb Mayo
  - After adding the oil, stir in 1/4 cup finely chopped fresh herbs.
- Caesar Mayo
  - Add in 2 minced anchovy fillets and 1/4 cup grated Parmesan cheese with the Dijon mustard.
I prefer to use plain vegetable oil, but safflower oil, sunflower oil, and even olive oil will work perfectly. Just remember that each will add in its own flavor.
How to not "mess up" this recipe:
- Make certain to add in the oil in a very slow stream - it'll take time, but is an absolutely necessary element to create the emulsification.