As delicious as simple and easy to make.
I always use homemade mayo except when I prepare sandwiches that will not be refrigerated. That is a precaution you must follow: always keep it covered and refrigerated.
There are a few different versions of this recipe, many of which include mustard. I personally like this one best, as it is the one I am used to since I was a child. In fact, I didn’t try other types of mayo until I was a teenager (and didn’t like it, btw), such is the habit in Spain of making the homemade version.
Anyway, the variations are multiple: you can add some garlic or even feel adventurous and try with some saffron, curry, wasabi… you name it. You can even substitute the egg for yogurt.
Ingredients (For about 1 cup mayo)
2o0 ml oil (I recommend mild flavored olive oil) or 150ml of vegetable -corn, canola, sunflower seed- oil and 50 ml of extra virgin olive oil
the juice of ½ lemon
pinch of salt
Place the egg, lemon juice and salt in the container. Pour half the oil in it. Introduce the hand blender, place it at the bottom of the container and start blending without moving it from the bottom. Wait a few seconds, the noise will change when the egg is beaten and the oil starts emulsifying. Then you can start moving the blender up and down to incorporate the oil. Add the rest of the oil slowly. Add more salt or lemon to taste.
Try to have all the ingredients at room temperature.
If you want the emulsion to be thicker, add more oil. This is why you add part of the oil at the end, so you can control the density.