Having a good mayonnaise recipe in your back pocket is so important. I know, there a millions of options of pre-made mayonnaise at the supermarket, but the benefits of making your own in small batches is huge. Other than the fact that fresh always tastes so much better, when making your own you can really adjust the recipe to suit your needs. Below are 2 options to either make the mayo a little spicy or with hot sauce or refreshing with lemon. Also feel free to play around by adding a dash of garlic and some fresh herbs such as dill or tarragon. Super easy and very delicious. Mayo can keep for 1 week in fridge when covered tightly. Enjoy!
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- Kosher salt
- fresh cracked pepper
- ¼ cup EVOO (extra virgin olive oil)
- ¼ cup safflower oil
- 4 teaspoons apple cider or white wine vinegar
- ¼ teaspoon of hot sauce for a little zing or ½ teaspoon of lemon zest for brightness
Combine egg yolk, mustard, and a pinch of salt in a medium, heavy bowl- that won't slide while whisking.
Whisk until very smooth.
Combine cooking oils in a measuring glass or cup with pouring spout.
Pour oil mixture, drop by drop at first, then in a slow and steady stream as mixture thickens, until all oil has been added.
Whisk in vineager and hot sauce or lemon zest; season with salt and pepper.
If mayo is too stiff, thin with lemon juice or water, adding only ½ teaspoon at a time. Mayo should be thick and creamy, but not stiff.
Add any desired herbs.