As mayo goes, nothing beats making it yourself.  Having it fresh on hand not only tastes so much better, but it’s cheaper and you can control what goes in it. I have no idea what’s in packaged mayo, but I do know what’s in mine.  So I like to make it in smaller batches so it doesn’t sit around and taste old.  And mayo is so versatile when you make it yourself because you can easily add anything you like to it for any occasion you like.  You can curry it, or put basil in it, or chili, or garlic, etc.  And while you can do that with jar mayo too, it’s really just not the same.  So without further ado, here’s the recipe, and the video is above so you can see how it’s done.

Ingredients:

1 yolk from large egg
1c. vegetable oil.
1/2 t. dijon
1/2 t. red vinegar
1 t. salt
1/4 t. white pepper

Method:

1. Mix yolk with Dijon and vinegar in a mixing bowl with a wire whip.
2. Slowly drizzle in the oil mixing constantly.
3. Season with salt and white pepper.

Notes:

1. A large egg yolk can hold 1 cup of oil.  Don’t add any more than that or it’ll bleed as it sits in the fridge.
2. If you want to make it a little more rich you can add replace some of the vegetable oil with olive oil, but don’t replace it all.  Olive oil is just too rich and heavy to be used by itself unless you have a specific application in mind.  So if you want the richness of olive oil I’d say don’t use more than around maybe 1/3 of the total cup of vegetable oil.
3. This is a product made with raw egg, so you have to store it in the fridge.
4. I like taking the squirt bottle from say another mayo, or maybe an empty Dijon bottle and using it for my mayo.  Now it’s very convenient to use and store.
5. If you like a thinner mayo, then just add water 1 teaspoon at a time.
6. Of course feel free to change the amount of seasoning to suit your taste.
7. This is basically just raw Hollandaise. Both the method and even the ingredients are similar enough that they’re really kind of the same sauce. I know technically they’re not, but ideologically they certainly are.

Now, in the vid I said I would link to the mustard dressing post so if you want to take this into dressing then here’s the post for that:
http://www.midnightdba.com/MidnightChef/?p=42

And if you want to try a great tuna salad, try our waldorf here:
http://www.midnightdba.com/MidnightChef/?p=48