Holy Bajeezus! I Made Mayonnaise!

I have been trying to make mayonnaise for years. I wish this were a joke, but it's not. In the past, I would ask people, "Have you ever made mayonnaise" and they would say, "Oh no, I hear that's really hard." That's what I thought too...especially after the time I couple of years ago when I tried to make it in my food processor and just ended up with an eggy, oily mess.

After that I was a little jaded. Because there was something about emulsification that I just wasn't getting right. It sort of made me angry that I just couldn't crack the code to this mayonnaise thing. And honestly, who wants to waste oil? That stuff is expensive.

Anyway, I put in my own head that this would be the year that I conquered mayo. Because I am not a quitter. And because I love mayo. No shame in my game.

When we ran out of mayonnaise as what can only be classified as a Southern Delaware monsoon, I decided to pull the trigger and make us some mayonnaise. In the name of a good lunch, of course.

Guys, I am not even kidding when I tell you that this takes under a minute. You will never buy mayonnaise again.

Now, we should talk about why it is I have failed at mayo in the past because I now know:
1) I just threw whole egg into it. You are only supposed to use the yolk.
2) I was using extra virgin olive oil and that is a mayo no-no. Interestingly enough, I had been buying the mayonnaise "with olive oil" and just assuming that it was made with extra virgin olive oil...not so. Did you make the same assumption as me?

And then I found THIS RECIPE, which I modified slightly to make this delicious mayonnaise. (It even has an amazing little video to demonstrate how truly easy it is to make this mayo!)

When making successful mayo, I now have a secret weapon: the inversion blender. As if I needed another reason to be in love with this thing, but still.... And you will want a wide mouthed Ball jar. 

In your jar put one egg yolk (make sure its a freshy!), 1 teaspoon of mustard (I used Sweet Hot Mister Mustard), 1 tablespoon water and 1 tablespoon vinegar. The original recipe called for lemon juice, but really you just need an acid and vinegar fits the bill juuuuuuust fine. 

And you need a cup of oil. Guess which oil I used? Give up? Grape seed oil!!! 
Turns out, grape seed oil is just perfect for making mayonnaise. (I picked up a huge jug of this stuff at my local bulk foods store for a bargain.)

Okay, ready? 
Pour your oil into your eggy stuff. 

Now stick your inversion blender in there and start your blender!!!!! 

I may have said an expletive when I completed this. Scratch that, I totally said an expletive. I couldn't believe that I made mayo. And it was delicious. I have been putting it on tomato sandwiches (on rye bread!!!!) and LOVING life. 

Bossy Italian Wife + Conquering Mayo = perfection. 

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