Homemade mayonnaise has always intimidated me,
but it sounds much more difficult than it really is!
Aioli ~ Mayo
Makes about 1/2 cup
* Optional. 1 garlic clove. mashed & minced.
* 1 large egg yolk. Room temp. I use farm -fresh free -range organic eggs which has a very dark orange yolk.
* 1 tsp. vinegar
*1 tsp. fresh lemon juice. Or skip the vinegar & use 2 tsp. lemon juice.
* 1/2 tsp. dijon mustard or 1 tsp. ground mustard powder.
* 1/4 c. extra virgin olive oil
* 3 Tbsp. light tasting oil. Safflower. Grape seed. Or use all extra virgin olive oil.
* Sea salt. Black or white pepper. Smidge of sugar if desired.
Grab a large mixing bowl and your hand mixer, immersion blender, food processor or stand mixer. I use a little hand mixer which has been easy and little clean up.
Add the egg yolk, lemon juice, vinegar and mustard to the bowl.
Keep your blender choice on the whole time you are working, low speed is good enough.
In the beginning you're going to add a few drops of oil at a time while mixing.
The mixture will emulsify- sticks together to look creamy without oil separation.
Continue adding oil in small amounts until completely mixed. You can stop mixing now!
Add garlic, salt, pepper and sugar if desired. If the mix is too thick, add 1-2 drops of water to thin.
Add to a jar and refrigerate one to two weeks.
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