I love mayonnaise.
I don’t know why I love it so much but I do. Love it on my burger, on any sandwich and I’ll even dip my french fries in it…sounds like a heart attack waiting to happen…
Homemade mayo is one of my absolute favorite things to make. I once made this one and now I have a new recipe for you.
Makes 1-1/2 cups
1 large egg, at room temp
1 large egg yolk, at room temp
1-1/2 teaspoons freshly squeezed lemon juice, or more to taste
1/2 teaspoon Dijon mustard
2 cloves of garlic, minced
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon pepper or cayenne pepper, or more to taste
1 cup canola oil
1/4 olive oil
1/2 cup chopped fresh basil
what to do
Add the egg, egg yolk, lemon juice, mustard garlic, salt and pepper to the bowl of a food processor or blender and blend for 1 minute until smooth, light yellow, and froth, about 1 minute.
While the processor/blender is still running, combine the canola oil and olive oil in a measuring cup with a pour spout, and working very slowly, add the oil to the processor in a thin, steady stream, processing until the oil is completely incorporated and a thick emulsion is formed (It is very important that the oil is added slowly, especially at the beginning; otherwise the mayonnaise may break which would just be sad).
Transfer the mayo to a nonreactive bowl, stir in the chopped basil, add more salt, pepper, and/or lemon juice to season.
Use immediately, or refrigerate in a nonreactive airtight container for up to a 1 day.
If you’re grilling out today to celebrate good ole Murica throw some of this stuff on your burger!