Homemade Mayo- by Ken

By nekmor

I've experimented with multiple techniques and multiple recipes and finally developed a recipe that can be flavored to make aioli, dill mayo, horseradish mayo etc. But most importantly it's made with a stick blender in about 2 minutes and it has never failed to emulsify properly. Enjoy

Ingredients

• 2 Egg Yolks
• 1/2 TBS Lemon Juice
• 1/2 TBS White Wine Vinegar
• 1/2 TBS Mustard Powder (if unavailable 1 TBS Dijon is fine)
• 1/4 tsp salt
• 1/2 tsp sugar
• 1 1/2 Cups Vegetable or Grape Seed Oil (the key here is to use oil that doesn't have alot of flavor. If you want Olive oil mayo the use olive oil BUT Extra Virgin will give a VERY strong Olive Oil taste.

Details

Servings 12
Preparation time 1mins
Cooking time 1mins

Preparation

Step 1

IN THIS ORDER

1. Place the egg yokes in the bottom of the cup that came with your stick blender.
2. Gently add all other ingredients EXCEPT THE OIL
3. Place stick blender in the cup covering the yolks and other ingredients
4. Gently add the oil DO NOT MIX WHILE ADDING THE OIL.
5. When all oil is added start the blender but LEAVE IN CONTACT WITH THE BOTTOM OF THE CUP
6. After 10 seconds or so you will see the yolks begin to blend with the oil and start to "bloom" sorta like the lava in a lava lamp (if you are old enough to remember)
7. Once the emulsification has started begin to slowly work the blender up and down until you have the texture is consistent (mayo like!)
8. EAT it on anything (refridgerate).

I am told The mayo will last approximately the same amount of time as the expiration date on the egg carton you used to make it.