I have a friend, Jacqueline, who is from France. I remember the first time I made mayonaise at home, I was going crazy about how easy it was. Jacqueline told me that store-bought mayonaise was a novelty to her when she moved to the United States, because everyone just makes it at home in France. Why would you buy it with a bunch of weird ingredients at the store when it is so simple to make at home, you know?
I have to be honest about mayonaise: I don't really like it. But I do occasionally have a use for it, which is why I started making it in the first place. Now Scott makes it, because he does like it and will go through a batch easily if it gets made. Oh, and Scott's not a cook. That's how easy homemade mayonaise is.
This recipe is not mine. I got it straight from Mollie Katzen's Moosewood Cookbook. I hope she doesn't mind if I share it with you. I should also mention that this cookbook has a recipe for homemade vegan mayonaise, too, so if you're vegan, you should pick up a copy of her cookbook for that recipe.
1 large egg (I like to use free-range eggs. Yes, they are more expensive. However, the chickens have a better quality of life, and you CAN taste and even see a difference in these eggs.)
3 T. cider vinegar
1/2 t. salt
1/2 t. dry mustard
1 1/4 c. canola oil
That's all of the ingredients! Aren't you amazed? Here's what you do:
Put the egg, vinegar, salt, mustard, and 2 T. of the canola oil in your blender. Start the motor running and let it go for a few seconds. With the motor running, start drizzling in the remaining oil. The mixture will change to mayonaise before your eyes! I never get tired of watching this happen.
Sometimes my mayo gets so thick before all the oil is incorporated that I have to turn off the motor and manually mix some oil in with a spoon, then turn the motor back on. Either way, once all the oil is incorporated, turn off the motor and scrape every last bit of the mayo into a jar or container. Refrigerate your homemade mayonaise, and there you go!