Making your own mayo allows you to pick a healthier oil than the factory made hydrogenated fat in the ready made stuff. Further, you can cut down the ingredients list to three (excluding salt and paper) all natural and real foods. And thank God, it's really simple!
When making your own mayonnaise, pick an oil with a neutral flavor or one with a flavor that you like. Mr. Diaz is mostly a paleo eater, and so I could only use olive oil (other oils like macadamia or avocado are paleo-legal but prohibitively expensive). If you're a non-paleo eater, canola oil and corn oil are flavorless and, therefore, good for making mayonnaise. But if olive oil is your choice, pick light olive oil which has the least flavor (The olive oil pictured above is regular olive oil which still has a distinct olive oil taste. I used it for this batch of mayo because light olive oil was unavailable). Extra virgin is not recommended unless you really really like the taste. And as a final note on oil, do not use coconut oil because it solidifies to a hard mass in the refrigerator.
2 egg yolks
2 tsp lemon juice or vinegar (I prefer lemon juice but used vinegar for this batch)
1 cup oil
salt and pepper to taste
1. Put the yolks, lemon juice or vinegar, salt and pepper in a bowl and whisk together. (Optional Step: while the vinegar or lemon juice will "cook" the egg yolks with their acid, I still prefer to do the whisking on a double boiler with very hot, but not boiling water, until the yolks are slightly thickened and warm to the touch).
2. Add the first quarter cup of oil 1/4 teaspoon at a time to start the emulsion. I use a hand whisk but you can use a hand held electric mixer if you don't feel like putting in some elbow grease.
3. After the first quarter cup of oil has been incorporated, you can start adding the oil in a thin stream while whisking to incorporate the rest of the oil.
4. Your mayo is done! adjust the seasoning and store in the refrigerator. Use it up in 7 days.
How do you like your mayo?