You know what sucks? Finding out you are out of mayonnaise when you want to make coleslaw for supper. You know what is awesome? Not having to put your shoes back on and walk to the store because you know how to make mayonnaise from scratch.
The key to making a stable emulsion, which all mayonnaise is, is adding the oil slowly to start with, by slowly, I mean literally a drop or two off the end of a spoon, and whisking like crazy. You don’t have to add the whole cup of oil a drop at a time. Once you have added enough oil for the mayonnaise to start to thicken, you can start to add the oil a teaspoon or two at a time. I know this sounds like a lot of work but it really doesn’t take more than 5 minutes from start to finish. It tastes so much better than store bought it is totally worth the effort.
1 egg yolk
2 tsp Dijon mustard
1 cup neutral oil
salt and ground black pepper
Put the egg yolk and mustard in a bowl. Beat together with a wire whisk. Begin to dribble the oil into the egg yolk mixture very slowly while you keep beating. Add more oil as it is incorporated. You will notice when a thick emulsion starts to form, then you can start adding the oil a little faster. It is done when you can pull your finger through it and the track doesn’t fill in. 1 cup mayonnaise
Adapted from Daphne’s Dandelions