When I first whipped up this mayonnaise, I was sure I wouldn’t like it. I’m not a big fan of mayonnaise to begin with (I usually only use it as a salad dressing, not on my sandwiches) so when I smelled my fresh mayo, I thought it sort of stank (stunk?). But I stuck it in the fridge and when I pulled it out later that day to make some coleslaw, I realized it actually smelled quite good! It made a delicious coleslaw dressing.
I have yet to try it on a sandwich but Brad did. He said, “It’s different but good.” That usually means, “I don’t love it but I’ll eat it.” I guess that’s not too bad coming from a guy who doesn’t particularly like changing his food habits! And even if I end up keeping a small jar of the bought stuff for Brad’s sandwiches, I am going to try to have this homemade version around for salads and such, especially during the summer when we eat cucumber salad all of the time.
This recipe is a conglomeration of a whole slew that I’ve read in the last few weeks. Really, though, how different can basic mayo recipes be?
1 whole fresh egg, room temperature
1/2 t salt
1 t dry mustard
black pepper, to taste
1 cup plus 2 T neutral flavored oil (I used peanut), room temperature
2 T white wine vinegar or lemon juice
In a food processor, place the egg, salt, mustard, and pepper. Whirl to mix and then with the machine still running, VERY slowly (I mean, super slow, hair-thickness thread) pour in the oil. Stop a time or two and scrape down the bowl of the processor to make sure all of the ingredients are being incorporated evenly. Once the oil is completely blended in, slowly add the vinegar and then you are finished.
If your mayonnaise “breaks”, beat a fresh egg yolk in a clean bowl and gradually beat in the curdled mayonnaise.
Yield: about 1 1/4 cups