Mayonnaise

I don’t eat a lot of mayo, but when it’s fresh it is good enough to put on steamed veggies or French fries or on grilled cheese… I could go on.

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One egg yolk
1 teaspoon water
2 teaspoon lemon juice
½ teaspoon salt
1 cup canola oil


You can use a whisk and do this by hand, but if you have a hand beater it goes much faster and makes a stiffer mayo. In a deep bowl mix egg yolk, water, lemon juice and salt. Add a few drops of the oil and whip it in well to make an emulsion. Repeat. Continue to whip the mixture while you slowly pour the oil in. It should stiffen, if it is still liquid start over by cleaning the bowl, adding 1 teaspoon of water and a little more yolk and repeating the process using the previous mixture to pour into the new mixture.

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