It’s so easy…
Grainy mustard can be seen speckled throughout this batch of mayonnaise. As the only mustard in the house, it was an unexpected improvisation. And, I was rewarded with a nice dose of flavor.
Pristinely fresh eggs are imperative.
Homemade Mayonnaise
make just under 2 cups
1 whole egg
1 egg yolk
1 Tablespoon sugar
1/2 teaspoon fine sea salt
juice of half a lemon (at least 1 Tablespoon)
1 teaspoon Dijon mustard (Here, grainy Dijon)
scant 1 1/2 cups vegetable oil
Add all ingredients (except oil) to a high powered blender. Add a drizzle of oil. Turn blender on low. Process for about 10 seconds. Turn up the speed and add oil in a slow, steady stream. Continue drizzle until mayonnaise forms. Total oil added will be slightly less than 1 1/2 cups. Use as needed. Keep refrigerated at all times in the coolest area of your fridge.
Look! It’s done.
It doesn’t get any easier than this. Really, just do it. Spend under 5 minutes in the kitchen and you’re rewarded with almost 2 cups of homemade mayonnaise that will knock your socks off. It’s that good.
Leave a Reply