Homemade Mayonnaise

Ok, so the answer to this month’s “Myster Dish” is homemade Mayonnaise. The winning guess came from Dell of Cooking and the City.

If you have never tried it, I am insisting you do. That’s right, insisting. I am now leader of the “Homemade Mayonnaise Cult” and am converting all non-believers. You will never go back to that anemic bottled stuff every again. Here I am trying to lose 10 lbs. before the summer and I discover homemade Mayonnaise. The diet God (or is that the devil) is truly testing me.

I was myself converted after reading an article in bon appetit this month written by Molly Wizenberg who is a fellow food blogger at Orangette (I use the “fellow” term loosely, she’s big time). She graciously gave me permission to share her recipe for Mayonnaise. I have to tell you, it requires about 15 minutes of continuous whisking. My hand nearly fell off making the first batch, but it was well worth it. A fellow foodie left a comment recommending that I try a hand blender, so with the second batch I did just that with intermittent whisking. Same end result, amazing mayonnaise. So, take your pick, whisk or not to whisk. Molly believes “doing it by hand is especially gratifying” and I do tend to agree. I just wish my body did.

Molly Wizenberg’s Homemade Mayonnaise

1 large egg yolk *
1 1/2 tsp. fresh lemon juice
1 tsp. white wine vinegar
1/4 tsp. Dijon mustard
1/2 tsp. salt plus more to taste (I never needed the plus more)
3/4 cup canola oil, divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 tsp. salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayo will be lighter in color). Cover and chill.

Can be made 2 days ahead. Keep chilled

* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.