Mayonnaise

A while back I had run out of mayo and it was that one week out of never that we needed it. I decided I would look it up just for the fun of it to see how hard it would be and how expensive. Surprisingly enough I found a very simple and fairly inexpensive recipe by Alton brown. I tweaked it a little bit to my own liking(more so on accident because I was only suppose to add half the vinegar and lemon juice mixture in and I dumped it all in at once). So my version of his recipe is like so:

 Mayo 

1 1/2 cups canola oil

2 egg yolks

1 tbsp white wine vinegar( my pic shows red, but it doesn't matter)

2 tsp lemon juice

Pinch of sugar

1/2 tsp salt. 

So what you do, is put the yolks, salt and sugar in a mixing bowl. Using a whisk attachment mix together til combined, about 15 seconds. Then in a measuring cup or small bowl mix together vinegar and lemon juice. Turn mixer back on and pour in half of the lemon mixture into the yolk. Mix til combined, about 15 seconds.

Leaving mixer on medium high speed, drip( and I mean little drops, like seriously) oil into yolk mixture. Only add a few drops at a time. If you add too many at once it will become runny and the emulsion process will not take place. After about 5 to 7 minutes it should start to thicken.

At this point you can start a very slow, and steady stream of oil into the mix. Again very slow and thin stream. I even let it mix for a bit without pouring in oil.

It should look somewhat like this. And don't worry, the color lightens. At this stage you can slowly and thinly pour in the remaining lemon/ vinegar mix, and then continue with the oil until all of it is incorporated, about 20 minutes total. 

Scrape mayo into a sealable container and leave out for about an hour or two before storing in the fridge. Will keep about a week.