|Homemade Mayonnaise. Better than store brought. A little on the yellow side because of the added mustard.|
I wanted to make tuna salad, but I realized I didn't have any mayonnaise only after I had all of my other ingredients ready. Then I remember seeing a post on Cooking Weekends for making mayonnaise. I've seen recipes for homemade mayo before, but they've all used immersion blenders. Cooking Weekends was the first recipe for mayo I've seen using a handheld mixer. Since I have no immersion blender and have a handheld mixer, I knew this was the recipe for me!
Homemade Mayonnaise (inspired by this recipe)
1 large egg yolk
1/2 cup vegetable oil
A pinch of kosher salt
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
|Egg yolk, Dijon mustard, salt, and lemon juice|
1. Add egg yolk, kosher salt, Dijon mustard, and lemon juice into a bowl. Beat the egg yolk mixture until it lightens in color. Continue to beat while adding in drops of oil until you have used up about a tablespoon of oil. The yolk mixture will look creamy and smooth.
|Slowly adding in the oil|
2. Once you have added about a tablespoon or so of the oil successfully, you can add it a bit more quickly in a very thin stream.
|Just about done|
3. When all of the oil has been added, taste the mayonnaise and beat in more salt and lemon juice as needed.