Homemade Mayonnaise - In under two minutes!

Maybe it has something to do with having been raised by Belgians, but in my house, we always had mayonnaise. And I'm not talking about the goopy white stuff that you buy in a jar at the grocery store. I'm talking about freshly made, mustard spiked, mayonnaise. The kind of stuff you don't just use to tie a tuna salad together. This stuff is so much better then that, and deserves so much better.

It deserves a star role at the table. And at my table we always used it as most American families used ketchup. To dip our french fries, to add a bit of taste to dull meat dishes, and we even used it as a salad dressing, mixed with a little balsamic a top fresh mixed greens. It's delightful.

Most recipes I read for homemade mayonnaise require a strong right arm and a lot of pricey extra virgin olive oil.  My father has adapted a much friendlier recipe, in both regards, and it taste just as good as the original. Watch the video to see how easy it is.

Homemade Mayonnaise
makes about one cup

1 Tbs Dijon mustard
1 egg (white and yolk), of a trusted quality
1 cup canola oil, plus a little more if needed
1 tsp salt
1 squeeze of lemon

To make this easy mayo recipe, you will need an immersion blender. If you don't already have one, I highly recommend going out and getting one. You will not regret it. It's great for pureeing soups, sauces, and making this recipe.
In a tall liquid measuring cup, place the mustard, salt, egg. With all the ingredients in the cup, add the oil and fill it up to about the 1 cup marker. Use the spinning blade attachment on your immersion blender. Starting from the bottom, turn on the blender and slowly move the blender up. It takes just a second, and you will notice your mixture instantly becoming mayonnaise. Taste the mixture. If it needs a bit more salt, add it now, add also the squeeze of lemon, and if it isn't as thick as desired add a bit more oil. The oil will thicken it. Blend until combined. Taste again and adjust seasoning if necessary. You can also add a bit of garlic for a quick Aioli sauce. Make some fries and enjoy!

Keeps in the fridge for 5-7 days.