Make it Yourself: Mayonnaise

There is a bit of a knack required when making your own mayonnaise, but learning how to do it isn't that difficult--the only thing required is patience--and you will be well rewarded for your time.  Remember to follow the directions carefully, especially steps 2 and 4, which direct you to add the oil to the egg mixture slowly, literally one drop at a time.  If you are a first-time mayonnaise maker using a blender is the easiest way to make it. 

Take all of your ingredients out of the refrigerator 30 minutes before beginning so everything is at room temperature. Also, make your mayonnaise on a sunny day with no threat of rain, because the higher humidity will affect the delicate emulsion.

You will need:

3 eggs

3 tsp hot mustard

1/2 tsp salt

2 tsp honey
3 3/4 cup vegetable, safflower or peanut oil
9 tablespoons lemon juice or wine vinegar

1.  Put eggs, mustard, salt, pepper and honey in the blender with 3/4 cup of the oil.
       Blend until thoroughly combined.
2.  With blender still running, remove lid and very slowly, drop by drop, add 1 1/2 cups of the salad oil.
3.  Blend in the lemon juice or wine vinegar.
4.  Again, with the blender still running, add the final 1 1/2 cups of salad oil, very slowly.
        The mayonnaise should be thickening slightly at this point.
5.  Store in a covered jar in the refrigeratorfor 2 to 4 weeks. Use as needed.