It’s been fun making my own condiments this week, but homemade mayonnaise was truly the one I had always been intimidated to try. I have always loved mayonnaise. My little brother, though he would not love it that I’m telling this, used to struggle saying “Mandy” when we were really little so he often called me Mayonnaise instead. At least he called me something delicious. Now he calls me my name with no problem. I must admit though, in the great divide of mayonnaise vs. Miracle Whip, I’m pretty die-hard in favor of Miracle Whip. My big exception is if it is for a warm dish/sandwich. In those cases, there is no substitute for the real thing. I am happy to report that making homemade mayo was not the frustrating and daunting task I feared it might be. (Other than forgetting my lemon at the store.) It is delicious, and more flavorful than the standard store-bought mayo. It has more zip to it, thanks to the lemon, which is good for Miracle Whip people like myself. We’ll be enjoying it all weekend up North for Memorial Day Weekend.
Credit: Homemade with Love by Jennifer Perillo
1 large egg yolk
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1/2 teaspoon smooth Dijon mustard
3/4 cup canola oil
In this exact order, add the egg yolk, lemon juice, salt, mustard, and oil to a tall measuring cup. Let the ingredients sit for 1 minute, as the egg yolk settles to the bottom.
Place the immersion blender into the cup and slowly start pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom and little bubbles of mayo float to the top.
You can move the immersion blender gently up and down to finish making the mayo. The whole process should take about 1 minute. Scrape the mayonnaise into a container, cover it tightly, and store in the fridge for up to 3 days.