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Mayonnaise




Source of Recipe


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List of Ingredients




1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup canola oil






Recipe




1. Whisk the egg yolk by hand for 15 seconds.
2. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar is dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour 1 cup of soybean oil (or canola oil) into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you are about halfway through the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color.
4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk. Keep up to 7 to 10 days in your refrigerator.