I will never buy Mayo again! I’ve heard other people sing the praises of homemade mayonnaise before, but until recently, I never actually got around to making it. There really is no comparison. I made my first batch the night we made the fries, but it was so delicious, half of it was gone before I could take pictures! This time I made a double batch so we could actually have some for later. (Quantities given are for single batch)
- 2 egg yolks
- 1 lime; juiced
- 1/4 cup Good Quality Extra Virgin Olive Oil
- 3/4 cup Mild tasting oil, such as Safflower
- 1 tsp Salt
- Combine the two oils
- In a medium sized bowl, whisk together Egg Yolks, Lime Juice, and salt until smooth.
- Begin whisking the oil in, using a teaspoon to dribble the oil in a couple of drops at a time until you’ve added approximately 2 tbls of the oil, at which point you can begin adding the oil in a (very!) thin stream. (A Stand mixer makes this step sooooo much easier!)
- When all the oil has been whisked in, you should have a thick, creamy, delicious emulsion. (also known as Mayonnaise!) Transfer to a glass jar and allow to rest for a couple of hours before putting in the fridge.
- Keeps for about a week – assuming it lasts that long.
**Update: The first couple of times I made this, I used Olive Oil without any problems, however more recently I made a couple of batches where the olive oil developed bitter flavors from the mechanical processing. Because of that, if you are using a mechanical arm (be it blender, stand mixer or what have you) I highly recommend that you get the emulsion going with the ‘base’ oil, and then hand-whisk in the olive oil.