Homemade Mayonnaise

Making your own mayonnaise is easy and allows for endless flavor variations such as Lemon, Herbs de Provence, or Chipotle. The difference in taste between this homemade mayonnaise and the store-bought kind is worth the small amount of effort. You can use a food processor, blender, or hand mixer to make this recipe. Regardless of the tool, always add the oil to the egg and mustard mixture in a slow drizzle.

Ingredients

• 2 large egg yolks (at room temperature)

• 1 tablespoon Dijon mustard (at room temperature)

• 1/4 teaspoon sea salt

• Freshly ground black pepper to taste

• 1 cup TAO Extra Virgin Olive Oil or ½ cup TAO Extra Virgin Olive Oil + ½ cup TAO flavored olive oil such as Herbs de Provence, Cilantro & Red Onion, Chipotle, or Lemon

• 1 tablespoon vinegar (balsamic, red wine, or sherry)

Directions

1. Mix yolks, mustard, salt, and pepper in a medium bowl until completely blended. Keep at room temperature for 2 - 4 minutes.

2. Add 1 1/2 tablespoons worth of oil to the egg yolk mixture and blend at medium-high speed until fully incorporated. With the motor running, continue to add in a slow drizzle the olive oil about 1 1/2 tablespoons at a time until fully incorporated. Continue to repeat this process until the entire cup of olive oil is used up; you will see the mayonnaise thicken as you add more oil. 

3. Add the vinegar and whisk until fully blended. Move to a covered container and refrigerate unused portions for up to 3 days.