Seriously, this takes less than 10 minutes and is so much better than store bought. Easy as a wink.
servings – 1 cup or 16 tablespoon servings
1 egg yolk*
1/4 tsp salt -$0.01
pepper (white if you have it) to taste- $0.04
3/4 tsp mustard (dijon or yellow) – $0.03
2 1/4 tsp white wine vinegar (white works ok) $0.07
@ 7 ounces vegetable oil (about 1 cup + 1 tablespoon)** – $0.91
Lemon juice to taste $.05***
Total for recipe – $1.11 or $0.07 per serving
Calories: 131.8 Fat: 14.75 Protein: 0
Whip egg yolk until thick and light colored.
Add salt, pepper, mustard, and 1 1/4 tsp vinegar.
Whisk to combine.
Begin to add the oil drop by drop until an emulsion begins to form.
Once an emulsion has formed, add the remaining oil in a slow steady stream, whisking constantly.
Continue adding oil until the mayonnaise has reached the consistency you like, thinning with vinegar as necessary.
Adjust seasonings and add lemon juice to taste.
Refrigerate until needed. Will last a week or two.
*I included the price of the egg yolk in my Sourdough Bread recipe. If you’re costing this straight, add the price of your eggs. Mine cost $0.40 a piece.
**Depends on the consistency you like. This is the consistency I like:
I added too much lemon juice on this batch, and could have used more oil to tone down the color. But it was still far tastier than any storebought mayonnaise could be. And it doesn’t have any
Isomalt, Maltitol, Partially Defatted Peanut Flour, Hydrogenated Palm oil, Polyglycitol Syrup, Sodium Caseinate, Dl-Alpha Tocopherol Acetate, Glycerin, Polydextrose, Mono- and Diglycerides, Corn Syrup Solids, Modified Food Starch, Guar Gum, Artificial and Natural Flavors, TBHQ (whatever that is), Sucralose, or Caramel Color
which is in the most popular brand’s “real mayonnaise.” You can get organic mayonnaise, but it’s kinda pricey, and won’t last any longer, as it has no preservatives in it.
***this price assumes 1 tsp of lemon juice. You won’t need all that, most likely, unless you like lemony mayonnaise. But better safe then sorry.