Oh my heavens. Homemade mayonnaise is sinful! It blows my favorite brand of mayonnaise out of the water and wow does it taste incredible on a BLT sandwich. I can hardly wait to make chicken salad sandwiches with it.  From beginning to end it takes 5 minutes, if you use a stand mixer with the whisk attachment like I did. It stores well in the refrigerator, although I wouldn’t store it for more than a week. I can pretty much assure you though, that it won’t last a week. Especially since the recipe only makes 3/4 cup at a time. Make what you need when you need it and save yourself the fridge space! 🙂 The egg yolk and Dijon mustard give this mayonnaise a soft yellow hue (which is now a glorious color to me) so don’t be worried that it’s not bright white like store bought mayonnaise. The color is normal.

Enjoy and for the love of all things good and holy make a BLT with this mayonnaise. You won’t be sorry.

Homemade Mayonnaise
Source: Epicurious

Yield: Makes about 3/4 cup

Ingredients

1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Preparation

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon 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 (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

To make in a stand mixer- Use the whisk attachment and follow the same steps as above. If you are in a rush or don’t feel like whisking, this only takes about 5 minutes.

*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.