Homemade mayonnaise proves to be better than the generic store-brand stuff.more
Adapted from theflavorofvanilla.blogspot.com
large egg yolk
teaspoons fresh squeezed lemon juice
teaspoon white wine vinegar
teaspoon Dijon mustard
cup canola oil, divided
Hand whisk together the egg yolk, lemon juice, vinegar, Dijon mustard, and salt until lightened in color, abut 30 seconds. The Dijon mustard helps to keep the bubbles of fat in suspension so you don't get separation later down the road - don't skip it. Wrap a wet towel around the outside of the bowl so it stays in place while you whisk (you'll need both hands off the bowl), or sit down with the bowl in your lap so it won't go anywhere. Continuously whisk and add 1/4 cup of canola oil dropwise. Once it's all been added, pour in the remaining 1/2 cup of canola oil in a slow stream while steadily whisking. It's vital that you don't add the oil too quickly, or the fat globules will combine and you'll get a separated mix of egg and oil. After the oil has all been added, place into the refrigerator, or enjoy it as is. Remember, this does have raw egg in it, so take the precautions you deem necessary - use pasteurized eggs if need be.