If you've never had homemade mayonnaise, it's definitely a treat you must try. I made a batch previous to this one about a year ago, but it didn't come out quite the right consistency or flavor. This recipe hits it dead-on. Homemade mayonnaise is so much better than the store-bought stuff, and it's so simple to make, that I'm willing to bet once you've tried a batch of your own, you won't go back.
1 large egg yolk
1 1/2 teaspoons fresh squeezed lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
3/4 cup canola oil, divided
Hand whisk together the egg yolk, lemon juice, vinegar, Dijon mustard, and salt until lightened in color, abut 30 seconds. The Dijon mustard helps to keep the bubbles of fat in suspension so you don't get separation later down the road - don't skip it. Wrap a wet towel around the outside of the bowl so it stays in place while you whisk (you'll need both hands off the bowl), or sit down with the bowl in your lap so it won't go anywhere. Continuously whisk and add 1/4 cup of canola oil dropwise. Once it's all been added, pour in the remaining 1/2 cup of canola oil in a slow stream while steadily whisking. It's vital that you don't add the oil too quickly, or the fat globules will combine and you'll get a separated mix of egg and oil. After the oil has all been added, place into the refrigerator, or enjoy it as is. Remember, this does have raw egg in it, so take the precautions you deem necessary - use pasteurized eggs if need be. Makes 1 cup of mayonnaise.
This is delicious by itself on bread, particularly egg bread. You could of course use it wherever you would usually use mayonnaise - egg salads, deviled eggs, sandwiches. I was never a big fan of tuna, but mixing a can of shredded tuna with some of this mayonnaise, and adding a little salt and pepper, then serving on an egg bread knot got me to change that quickly.