Make your own mayonnaise; it's mostly just eggs and oil, and homemade tastes better than store-bought. Watch this video to learn how to make mayonnaise.
You Will Need
* 2 egg yolks
* 1 whole egg
* 1 tbsp lemon juice, freshly squeezed
* 1 tsp Dijon or yellow mustard
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 c olive oil, not extra virgin
* 1 c canola oil
* Food processor
* Extra lemon juice or cider vinegar
WARNING: Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection.
Step 1. Blend ingredients
Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.
Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like.
Step 2. Add the oil
Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.
If the mayo is too thick, thin it with a little lemon juice or cider vinegar.
Step 3. Finish and chill
Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.
Step 4. Fix it
If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
FACT: Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.