Today I made mayo for the first time and am totally floored with how easy and quick it was to make. I can’t believe I’ve been buying mayo all these years, most of which has added sugar, salt, and preservatives. The main ingredient in “Hellmann’s with Olive Oil” is water, and there’s more genetically modified canola oil in it than olive oil.
I started with Mark Bittman’s mayonnaise recipe from the New York Times (7/22/09), which states the Time: 5 minutes. That’s faster than finding it in the grocery store aisle. I used a very large, fresh, orange egg yolk and very green ‘first cold pressed extra virgin olive oil,’ so my mayo is more yellow than the typical white mayo.
Mayonnaise
1 egg yolk
2 t Dijon mustard
1 C extra virgin olive oil
1 T lemon juice, sherry, or rice wine vinegar
Whisk yolk and mustard. Slowly drizzle in olive oil while whisking, a little at a time, adding more as each bit is incorporated. The mixture thickens to the desired consistency as you whisk in the oil. Stir in the juice or vinegar.
