TJ’s Homemade Mayonnaise

For the record, I am not fan of mayonnaise. I’ve always thought if something can sit in the refrigerator for years, it can’t be good for you.

Also this little experiments took three attempts before it I succeeded.

2 or 3 egg yolks
1 cup Canola oil
½ cup Extra Virgin Olive Oil
1 ½ Tablespoon White/Red wine vinegar
½ lemon or 1 tablespoon
1-2 teaspoons Horseradish Mustard (Dijon works)
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)

Drop yolks into bowl and let then get to room temperature. Start mixing, I used hand mixer, for a minute and add ½ tablespoon of the vinegar. Combine thoroughly before adding, salt, cayenne, and mustard. Mixing at a fast speed, drizzle the oil in very slowly. As the mixture is blending, add the oil a bit faster and the rest of the vinegar until it is gone. Add the lemon juice last to give the mayonnaise a tang.

Turns out, this was surprisingly good.