It's easy. And much much tastier than any store bought Mayo. We do use Helman's at our house, but more often than not, I make a patch of Mayo.
Do not fear Salmonella, do not listen do people who tell you it will go bad in two days. Properly refrigerated, I ate home made Mayo a month after I made it. Did not get sick.
All you need is two egg yolks, salt, pepper, some Dijon, lemon juice ( helps blend the yolk and oil) and some good oil of your choice. Use Olive Oil and you got home made Aioli, that stuff they serve at all the hip places. I doubt theirs is made in house, they just call it that, because it's a funky name....
We have one of those Kitchen Aid mixers, but trust me, I made mayo by hand as well as with a very simple mixer.
All ingredients have to be the same temperature, preferably room temp, this way nothing separates and it all gels well in less than 5 minutes. Plenty of measurments online, you can Google it, I just wing it. When the consistency looks right (somewhat like whipped butter), it's done.
Mayonaise, besides spreading it on some good sandwich, is a great base for so many diffferent sauces. Today I added chopped pickles, parsley, sour cream, capers and chives and quickly had the best Tartare Sauce.
Take half mayo, half ketchup, add some horse radish or Wasabi and you got the dipping sauce I use for those GF Paninis.
With home made Mayonaise, the possibilities are endless. So. For a change, please make your own and tell us all about it, next time you visit GF PATISSERIE
THAT'S ALL YOU NEED FOR MAYO.
WHISK UP YOLKS, S&P, MUSTARD
ADD SOME LEMON JUICE AND KEEP WHIPPING
ADD OIL SLOWLY UNTIL IT LOOKS LIKE THIS
YOUR FAMILY WILL LOVE YOU
MUSTARD, SOUR CREAM, CAPERS, PICKLE, PARSLEY, CHIVES
= SAUCE TARTARE