I actually used to not love it. I think it’s because I was eating Miracle Whip or something. Not real mayo. At some point, I started eating real mayo. And now, I can never get enough. NEVER.
Which is why I was beyond excited when I came home from my long work day Saturday to find that Dave had made some. Homemade mayo is a totally different story from even the best store-bought kind. It’s lively and lemony and given the choice between a spoon of frosting or a spoon of homemade mayo, I would only choose the frosting if it was chocolate sour cream. (Life is complicated, OK? Also, I see a pattern emerging: dairy.)
You probably already have most of the stuff for it. And as for equipment – as long as you have a whisk and a bowl, you are good. Julia Child recommended using a copper bowl but … I don’t have one
Here’s what you need (Dave made two batches):
1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup corn or vegetable oil
Recipe from Alton Brown.
Click through the slideshow above to learn how to make your own mayo.
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