Come What Mayo

After the ridiculous failure of the habanero risotto/rice concoction that tasted like fire rice, I needed to make something slightly easier with less prep time and a more immediate result - noticeably good or bad.

I decided to try my hand at making mayonnaise using a recipe from Jamie Oliver's Cook with Jamie.

Ingredients:

1 egg yolk
1 teaspoon dijon mustard
1 cup vegetable oil
1 cup olive oil
1 lemon
salt
pepper

After whisking the egg yolk and mustard together in a mixing bowl, I added the vegetable oil a few drops at a time, fully incorporating it before adding more. Eventually, after using all of the vegetable oil, I began to add the olive oil. The mixture began to separate, which, using Oliver's recommendation, I fixed by adding a little hot water. Apparently this will not always work, but it did for me this time. Score: Stoy - 1, Separating Mayonnaise - 0.

After whisking in almost all of the olive oil (I left about a tablespoon or two out because I prefer my mayonnaise to be more creamy than oily), I squeezed the lemon juice into the mixture and then seasoned it. This was truly mayonnaise - move over, Hellman's!

Now, I will admit that I really do not care for the taste of olive oil (extra virgin olive oil especially). Apologies to Rachael Ray - EVOO is not my thing. The mayonnaise is really rich as a result of using the olive oil. I will probably stick with all vegetable oil or canola oil in the future. Also, if you like Miracle Whip, as I do, you might consider adding a tablespoon or two of sugar to your mayonnaise to sweeten it. I have no idea how long this homemade mayonnaise will keep in the refrigerator. I will update that timeframe once I figure it out.

WARNING: Consuming undercooked/raw egg may be potentially harmful to your health according to the FDA. However, it cannot be any more harmful than watching An Inconvenient Truth. Let me put it this way: If you eat raw cookie dough, you are exposing yourself to the same risk. (I know you all eat raw cookie dough - everyone does!)