According to the nutrition facts, 1 table spoon mayonnaise is 100 calories and 99% is fat! If you make it yourself, you'll see it why... In spite of the nutrition facts, I like mayo for cooking, not a lot, it brings mild flavor to fish, meat or salad.
The good thing of handmade mayo is that you can adjust oil as you like. Vegetable oil is basic, olive oil is something special. Once you start eating vegetable sticks with this mayo, you can't stop eating! No need for fancy dip any more.
INGREDIENTS:
1 egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice or white vinegar
2/3 cup vegetable oil or salad oil
METHOD:
In the small bawl, whisk together york, Dijon mustard, salt and pepper. Add 1/2 tablespoon lemon juice and beat until very think and pale yellow.
Add 1 tablespoon oil slowly, drop by drop, whisking constantly until mixture begins to thicken. Repeat this step until finish remaining oil.
Add remaining 1/2 table spoon lemon juice and whisk to blend.
Cover and refrigerate until needed. Do not keep longer than 1 week.
NOTE:
The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area.
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