We have not purchased commercial mayonnaise in years - and when you try this recipe, you will see why! Homemade Mayo makes the store bought kind taste like what it is, a jar full of chemicals. Bleh. We use farm fresh eggs from our chickens. If you don't have chickens of your own, visit your local Farmers Market and buy some Farm Fresh brown eggs. DO NOT TRUST GROCERY STORE EGGS!!!
Here's the recipe:
4 egg yolks
2 to 3 tablespoons lemon juice
4 teaspoons white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon mustard powder
1 teaspoon salt
1 &1/2 cups canola oil. If you prefer, you can use olive oil - but I have had problems with olive oil going bitter in the finished product. I like canola.
Add all the ingredients except the oil to a blender. Turn on your blender, and S-L-O-W-L-Y drizzle the oil into the mix. As it starts to turn into mayo, you can add the oil in a steady stream rather than a drizzle.
This is easy, easy, easy! And it tastes great on tomato sandwiches made with heirloom tomatoes (read the next post down)!
Homemade mayonnaise will keep for about a week or so in the fridge. Remember that there are no weird chemical preservatives involved, so you can't push it to the back of the fridge and pull it out a year later and still eat it. Kind of disgusting that you CAN do that with Miracle Whip. Think about it.