I am an unapologetic fanboi of mayonnaise. I love the shit. I love it so much I’d marry it if that were legal in my state. This recipe is the best I’ve had aside from Duke’s, the last commercial mayonnaise that doesn’t add sugar. Sadly, Duke’s can only be bought in the south of the US. Before discovering Duke’s, I was a Hellmann’s boy. And it’s a fine mayonnaise. But I think this is better. And it’s dirt cheap to make.
-A stand mixer OR a hand-held electric mixer OR a blender into which you can pour liquids while it runs.
1.5 – 2 cups canola oil or other light, flavorless oil
1 whole egg
4 tsps. white vinegar. No, not apple cider, not rice, and for god’s sake not balsamic. White. Vinegar.
1/2 tsp. salt
1 tsp. dried, ground mustard
1 tablespoon French’s Yellow prepared mustard
1 pinch cayenne pepper
Whip egg, salt, dried mustard, prepared yellow mustard, cayenne, and vinegar with two tablespoons of the oil. Scrape bowl. Put mixer on highest setting and add a thin stream of oil until mayonnaise turns thick and white. Every now and again stop the mixer to scrape the bowl. Whip and add oil until the mayonnaise is your preferred consistency. The more the oil, the heavier and also the whiter.
EXPECT this to take at least 10 to 15 minutes. Do not rush adding the oil or it could break.