Anticiplate

I don’t do mayonnaise. Or Geo duck, or button mushrooms, or eggs where the yolk and the white have been separated. Erik does not do mayonnaise either, he does Miracle Whip. Gross. That is even worse than mayo.

Well, I guess if I was ever going to like mayonnaise, it would be because of this recipe. It has a little bit of Dijon mustard, and a splash of lemon juice to make your mouth sing. And, after fifteen minutes of extreme forearm exercise, your homemade mayonnaise has come to life.

Mine did not look like this, or this. Maybe I was destined to live a life free of mayonnaise. And the taste. Well, better than mayonnaise, but certainly not my cup of tea.

What do you not like to eat?

Prep time: 15 minutes

Makes about 1 cup

Adapted from Molly Wizenberg from her article called A Cooking Life.

1 large egg yolk*

1 1/2 tsp. fresh lemon juice

1 tsp. white wine vinegar

1/4 tsp. Dijon mustard

1/2 tsp. kosher salt, plus more to taste

3/4 c. canola oil, divided (I used olive oil similar to an aioli which is why mine is super yellow)

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.

Can be made up to 2 days ahead. Keep chilled.

To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.

* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.