Mayonnaise is *so* easy to make, it's hard to believe anyone would honestly buy it unless you're making HUGE batches of stuff for a party. This is so much healthier for you, not to mention easier on your budget - and it only takes about 5 minutes!
The one thing to note is at the very last portion of this recipe: Do not keep for more than a week. Because this does not have preservatives, this will not keep safely past the 1 week mark. Also, as this is an emulsion, it won't freeze very well - thus the small portion yield. But - it's really great to do, and if you don't use Mayo very often, it's a great thing to do Sunday night after you've planned the week's meals.
Yield: 1.5-2 cups
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard OR
1 tsp mustard
4 to 5 teaspoons lemon juice or white champagne vinegar
1-1/2 cups olive oil
4 tsp hot water (to help pasteurize the egg yolks)
Beat yolks, salt, mustard, and 1 teaspoon lemon juice in food processor and blend
Add about 1/4 cup oil, drop by drop, beating vigorously all the while
Beat in 1 teaspoon each lemon juice and hot water
Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while
Beat in another teaspoon each lemon juice and water
Add 1/2 cup oil in a very fine steady stream, beating constantly
Mix in remaining lemon juice and water
Slowly beat in remaining oil
If you like, thin mayonnaise with a little additional hot water
Cover and refrigerate until needed
Do not keep longer than 1 week
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