As promised, here is my mayonnaise recipe.  Unlike the many other proponents of homemade mayonnaise, I found it to be rather like regular, commercial mayonnaise.  Matt did not find it any more appetizing either.  I am still posting it, though, because I believe everyone should try making their own mayonnaise at least once…and maybe someday, you will run out of mayonnaise at a juncture when you can’t just run to the store!

Ingridients:

• 2 Egg Yolks (don’t forget to freeze the whites!)
• 1/4 t Salt
• 1 Tb Lemon Juice or White Vinegar (I tried both and there are only slight differences…do a half recipe of each to see what you prefer)
• 1 C Canola Oil (DO NOT use olive oil~it is GROSS!)

Combine the yolks, salt, and lemon juice/vinegar.  Whisk until smooth and light.  Add oil a little at a time (no more than a tablespoon) and whisk until fully blended.  I noticed that many recipes called for special oil adding tools so that you could add a continuous small stream and people warned that if you didn’t do it their special way, you would end up with an oily, lumpy mess, but it didn’t happen.  Just add the oil a little at a time and whisk thoroughly.  If it is too thick, add a little water.  If it is too thin, whisk more and add a little more oil.