I never would have thought to make my own mayonnaise, but then I started prepping for our weekly "Game Night" get-together. I opened our Hellman's mayo jar only to find remnants. Well crap, I thought, it was already 10:30 p.m. Normally, this is when I ask Jason to make a trip to the grocery store. But he expressed his ever-so-slight displeasure the last time I made this late night request, so I opened up my trustee Joy of Cooking (again) and made my own.
Making your own mayo is not difficult; but it does take time and tricep stamina. If you make this without an electric mixer and don't wake up with a sore stirring arm, I want to know about it so that I can enviously applaud you!
taken from The Joy of Cooking
2 large egg yolks
2 tablespoons vinegar
1/4 teaspoon salt
dash of white pepper
Using a fork, thoroughly mix together.
1 cup veggie oil
For the first 1/3 cup of oil, whisk in a couple of drops of oil at a time. This is done slowly so that the eggs absorb the mayonnaise as opposed to remaining separated.
I am including these two photos of the oil to show you how much oil I added over the course of whisking for the first five minutes or so.
After the first third is added, you may start to add the oil a bit more quickly, remembering to continually whisk. Take a break. Let your tricep recover. Switch whisking hands if needed. Continue adding the oil until all of it is incorporated. At this point, the mayo will be thick and light.
1 teaspoon Dijon mustard
1/2 teaspoon pepper
dash of cayenne pepper
Enjoy your freshly-made mayo in salad dressings, spread on sandwiches, or added to jalapeno pimento cheese!