Even when I bought the smallest jar of mayonnaise I could find I always ended up throwing most of it away because it expired before I could use it all. Of course, the fact that it had no real taste probably had something to do with it.
I promise, once you make this homemade mayonnaise you’ll never use that stuff from the store again.
Grandma’s Tasty, Tangy Homemade Mayonnaise
1 egg yolk
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 cup canola or vegetable oil
salt to taste
- In a small bowl, whisk together the egg yolk, cayenne, lemon juice, Dijon mustard and salt.
- While whisking vigorously, add just a few drops of oil to start the emulsion process.
- Add oil slowly, at first, and than more quickly once emulsion starts.
- Add more oil if needed to reach your desired consistency and then season to taste with salt and more lemon juice if necessary.
Best when used right away but can be covered and refrigerated for up to three days.