Homemade Mayonnaise…Incredible

I have been making mayonnaise homemade for years but always in a blender.  Tonight for some odd reason I decided to make mayo by hand a la James Beard.  Yes my arm hurts but what was created in the bowl  was by all counts the most amazing substance known to man.
Would I lie?

I used part organic olive oil and part peanut oil..the mayo is so thick it is the consistency of whipped butter. Perfect. 

Here is the recipe from  James Beard’s classic, The Theory and Practice of Cooking.

2 large egg yolks ( ended up using 4, long story)

1 teaspoon salt (cut down on that..too salty)

1/2 tsp dijon

3/4 cup organic olive oil

3/4 cup organic peanut oil

1 tbs lemon juice or cider vinegar

Beat the yolks, salt, and mustard with a whisk until they are thick and sticky.  Add the blended oils a drop or two at a time, beating in after each addition.  The egg will thicken up to about the consistency of choux pastry.  When that happens you can start adding it about a teaspoon to a tablespoon at a time, just make sure that all the oil is blended in before adding the next tablespoon.  Add the vinegar in to loosen it up..this is the thickest, richest mayo ever.

makes about 1 cup.

image:marye audet