Making mayonnaise requires patience. First you need to make sure everything is at room temperature. Then mix these ingredients together with a mixer on medium until blended.

• 2 egg yolks

• 1 tsp. mustard

• ½ tsp. salt

• 1 tsp. vinegar

• 1 tsp. sugar

Slowly add ½ a cup of olive oil to this mixture and continue mixing. I do it about a teaspoon at a time but I don’t measure that precisely. It will continue thickening.

Measure out another half cup of oil and mix with three teaspoons of vinegar. You could make one spoon lemon juice but I didn’t happen to have any.

Add this as slowly as possible. Some say you should add it drop by drop but I’m not into making mayonnaise all night and spoonfuls work for me.

Homemade mayonnaise is much tastier than the pickled salad dressings you find at the store but it won’t keep as long so use within the next few days.

I love mayonnaise on a toasted tomato sandwich with lots of pepper. It’s worth a bit of time once in awhile to make it. It’s very good with fish and if you add a bit of relish, you have a quick tartar sauce.

Tags: General, Making it Monday, Recipes //