Who knew?! I was very skeptical when I read the blog about making your own mayo. I wasn't sure it would work or how it would taste.
My first attempt was a learning attempt (not a failure, because I learned something). I poured my oil in TOO slowly as opposed too fast.
My second attempt was PERFECT! The taste is amazing and the consistency is perfect.
I found the recipe/tutorial on Pinterest and thought, I could do that! :)
Here is the recipe...
1 egg, room temp
2 T lemon juice, jarred works best for consistent acidity, room temp
1/2 t dry ground mustard
1/2 t salt
1/4 plus 1 cup light tasting olive oil, NOT extra virgin olive oil
1. Put egg and lemon juice in blender and let them come to room temp together (30-60 minutes).
2. Add lemon juice, dry mustard, salt and 1/4 c olive oil. Blend on LOW for about 30 seconds.
3. GRADUALLY add 1 cup olive oil. A THIN, continuous stream of oil. This should take about 2-3 minutes (Mine worked great at 2 minutes 10 seconds, I had my timer going...lol). DO NOT DUMP in the 1 c of oil. It will not work.
It is VERY important to have your ingredients all at room temp. It will give you the best consistency and results. :)
Here are the links to the original recipe and tutorial that I followed. I will post my own version later. :)