Mayonnaise is a condiment I never seem to have on hand when I need it. We don’t use it often in our house, but that doesn’t mean we don’t like it. It’s just that whenever I buy it, it seems to expire before we go through it and we end up throwing out the majority. It’s not a cheap condiment, and buying a smaller jar doesn’t make sense either since a smaller container is not much less in price.
One day I decided I wanted to try making honey mustard to go with our chicken nuggets. When I was reviewing the recipe and saw that mayonnaise was on the ingredient list, I immediately cringed because I knew I didn’t have it on hand and I did not want to go to the store. Instead of giving up my quest for homemade honey mustard, I decided to look up a recipe for homemade mayo and was pleased with how surprisingly simple it was (even being an Alton Brown recipe).
This requires a little bit of elbow grease as you whisk the ingredients into the egg yolk. Although I haven’t tried it yet, myself, you can probably use an immersion blender or stand mixer instead. Just a few staple ingredients, whisked briskly together, let set at room temperature for an hour and you have about a cup of mayo. Perfect for homemade honey mustard or homemade ranch dressing, with just enough left over that I know won’t go to waste.
(Homemade honey mustard recipe coming soon.)
- 1 egg yolk*
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 2 pinches sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower, corn or canola (I use canola)
Whisk together the egg yolk and dry ingredients into a small glass bowl. In a separate bowl, combine the lemon juice and vinegar, then thoroughly whisk half into the yolk mixture. While briskly whisking, slowly add the oil a few drops at a time, until the liquid seems to thicken and lighten in color. At this point you can slow down the whisking a little and increase the oil flow to a constant, thin stream. After adding half of the oil, whisk in the rest of the vinegar mixture. Continue to whisk until the rest of the oil is fully incorporated. Let set at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
*RAW EGG WARNING
Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.