I subscribe to the belief that Hellmann’s® – RealMayonnaise is the one and true Mayo. I have tried before to make my own mayo. I have not been overly impressed with the results. They seemed heavy and oily, yuck! I am sure it was the oil I was using. Olive, Blended Vegetable, Canola. Then I had an epiphany….go to the experts and see what they use. So I turned the jar around to read the list of ingredients. SOYBEAN oil. Yeah, let’s try that.
(ALL ingredients should be room temp)
1 Egg Yolk
1 Whole Egg
1.5 Tablespoons White Wine Vinegar (1 T + 1.5 t)
1 Tablespoon Water
2 teaspoons Fresh Lemon Juice
1 teaspoon Dijon Mustard
1 teaspoon Salt
2-3 teaspoons Honey
1.5 Cups Soybean Oil
Put all ingredients except oil into your food processor, pulse a few times to incorporate. With processor running drizzle in a few drops of oil at a time. Once it starts to emulsify you can drizzle the remaining oil in a steady stream.
Way better than my previous attempts! Flank the fish seems to agree 😉
Store refrigerated in an airtight container. Should keep for up to a week.