How to Make Mayonnaise

How to Make Homemade Mayo is Sponsored by Amazon Affiliates.

You read that right...mayo from scratch!  I didn't know it could be done.
(I mean I knew it could be done, but I didn't know I could do it...)  Then I ran across this book I've been raving about.

...and then I learned how to make my own mayo.  It isn't nearly as hard as I thought and I LIKE it A LOT!  So far I've only used it in potato salad, and it is one of my favorite (TOTALLY BAD FOR YOU) wonderful dishes.

Here goes...you are going to need a few basic ingredients:
  Start with an egg (room temp!), 2 tsp lemon juice, 1 tsp kosher salt and 1/2 tsp of regular old mustard.
Dump them all into the bottom of a blender or food processor.

If I were more enterprising, I would have made my own mustard from ground mustard as well, but that is for another day (coming soon actually!)

Back to your blender.  Let it blend for at least 30 seconds-1 minute.  This is one of the most important parts!  The mixture must be fully blended before adding the oil.  When you do start adding the oil, go slow.  The mixture needs to emulsify and get nice and cloudy. 

Use a lighter oil like vegetable or canola for a traditional Mayo.  Experiment for more original versions.
Add in Tablespoons at a time until you've added around 1 cup and the mixture has gotten thick and looks like mayo!  Like this!

Now get to work on the potatoes...

Chop some yellow or red skinned potatoes into fairly large chunks!

Boil them until they are fork tender, drain in a colander and allow them to be cool enough to handle.

When they are coolish, peel the skins that are loose off.  This doesn't have to be perfect.  That is why you are using yellow or red potatoes!  I find that leaving all the skins on is a little too much, but a quick skinning AFTER boiling works quickly and easily.  Dump that lovely mayo all over the potatoes (I warned you it wasn't good for you!)

Add your favorite herbs and flavorings.  I added dill, a bit more salt, parsley, sometimes lemon...whatever floats your potato salad boat!

Mix it up!

Chill and Serve!

SHORT VERSION 

Mix a room temp egg, 2 tsp lemon juice, 1 tsp kosher salt and 1/2 tsp of regular old mustard.

Whisk in oil Tb at a time up to 1 cup.  (I do this in a blender)

Let it get nice and cloudy and thick!  DONE!

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