There is nothing as good as homemade mayonnaise. It is so easy to make that I don’t use store bought mayo anymore. And bonus, I know exactly what I am putting into this condiment. Since I have an abundance of fresh, free range chicken eggs that my girls produce I don’t worry about salmonella so frequently seen in commerically produced eggs. I believe that my girls are happy hens and lay happy eggs. 🙂 One warning though, if there are young children or expectant mothers in the household they may want to avoid the homemade mayo.
1/2 cup Vegetable Oil (I personnally don’t use Canola Oil)
1/2 cup Extra Light Olive Oil (NOT Extra Virgin Olive Oil)
1 whole Egg
1/4 teaspoon Dry Mustard
1/4 Sea Salt or Kosher Salt
1 tablespoon or more Lemon Juice, fresh or bottled, as needed
Combine the oils in a measuring cup. In a blender add the egg, mustard and salt. Blend on high until the egg mixture is thick about 3-5 seconds. Add lemon juice and blend for about 10 seconds. With the blender on high start adding the oil a drop at a time then in a slow stream until it is all blended. If the mayo is thick add a bit more lemon juice. This will keep in the fridge for about a week, but I doubt that it will last that long.