I made mayonnaise

Sunday, I followed this recipe and made my first mayo with 2 egg yolks, 1 cup of

light and 1/8 cup of extra virgin olive oil (in that order), 2 tsp of Dijon

mustard, and 1 tsp of distilled vinegar. It was, as the author said, a doddle.

 

In the beginning, a quarter of light olive oil in, it felt liquidy. As more oil

was added, the mixture stayed the same consistency, and toward the end, however,

it actually thickened.

 

The result was buttery and yummy. It did not split like silken tofu as Trader

Joe's Organic Mayonnaise did as I scooped some out with a spoon.

 

I like mayo and have long been wanting to do it myself, if only to avoid piling

up the earth with glass and plastic! Thank you, Mr. Daoust and The Guardian, for

such a wonderful gift!

 

From the article:

    The classic creamy sauce never tastes better than when you do it yourself –

    and the ease with which you can will be a revelation.