Homemade Mayonnaise

By Addie

Homemade mayonnaise is mostly egg yolk so the mayonnaise will have a healthy yellow color. Store bought or machine made mayonnaise usually also contains egg whites which will lighten the color up as well as lighten up the flavor. Anything you don't use immediately, put it in a jar and refrigerate. It should hold for half a week to a week.

Ingredients

• 1 large egg
• 1 large egg yolk
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 1/2 cups vegetable or olive oil
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

Place egg, egg yolk, lemon juice, mustard, 1 tablespoon of the water, and the salt in a food processor or blender.
Process for 20 seconds.

With the motor running, start to pour the oil in a slow stream through the feed tube, processing until the mixture begins to thicken and turn white.

When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin stream, processing until incorporated.

Adjust the cayenne pepper to taste, and additional salt if desired. Cover and refrigerate.

NOTE: Sometimes I add one extra egg yolk for color and richness.