Homemade Mayonaise

I learned to make this the other day at a pot luck/ cooking class/ chicken raising class put on by this awesome group called the Root Sellers.  They are a group that comes together to learn about different facets of homesteading...canning, gardening, animal husbandry, cheese making, etc.  The focus on this meet up was all things eggs.  It really was eggcelent, eggciting...you get the jist.

I encourage you to look up a swapping/ homesteading group in your area.  A great way to learn a ton, eat great food, and meet interesting people!

Homemade Mayonnaise

2 egg yolks
The juice of 1/2 lemon or a tablespoon (or 2) of white wine vinegar
pinch of dry mustard
a little salt and pepper
1 cup of oil (I used Canola)

1)  Whisk the yolks, acid of your choice, mustard, and salt and pepper until it starts to get a little thick.
2)  Add a few drops of oil while continuing to whisk fast.
3)  Continue this process of whisking in drop by drop of oil until the mixture starts to thicken.
4)  Once it thickens slightly you can add the rest of the oil in a steady, slow stream, whisking the entire time.
5)  Don't add the oil to fast, or stop whisking for very long!  Your mayo will break and the oil will rise to the top and you will be eating a bland sandwich!

Once it is fairly thick refrigerate to thicken even more.  It will be runnier than store bought mayo, and a little yellower, but it will also be tastier!

And voila...you made mayo!

Experiment and add yummy things- capers, chipotle seasoning, artichokes, oh my!