Hey, I understand, OK? We're all busy! It's hard enough having to get the kids dressed, fed, and off to school, not to mention all the extracurricular activities and social engagements. And now I'm going to tell you that you have to make your own mayonnaise!? What kind of cruel person am I?
Before you protest too much, let me try to convince you how completely simple mayo can be. It's just egg yolk and oil...with a pinch of elbow grease! And I realize that it's much, much easier to buy this stuff in a tub, but you clearly haven't tasted real mayonnaise until you've made your own (yes, Hellman's tries to convince us that theirs is "real," but I'm highly suspicious of Calcium Disodium EDTA, which just sounds like a science experiment gone horribly wrong).
The only tools you need are a good size bowl and a whisk. Also, if you're squeamish about the raw egg part of this recipe, I would suggest you invest in some lovely farm fresh eggs - knowing where those yolks came from is key.
Crack your egg, and separate the white from the yolk (I usually scramble up the whites and give them to my toddler....or sometimes the dog eats them). Put the yolk into the bowl, and add several drops of oil. THIS IS IMPORTANT!! DO NOT POUR ALL THE OIL INTO THE BOWL AT ONE TIME!
Now start whisking. Imagine you are Julia Child (ohhhhhhh, look!! It's thickening!) Once it becomes thicker, add the oil very slowly in small batches and continue to whisk. This is a pretty good workout.
Once all of the oil is whisked into the egg, you can add some extras - I like a squeeze of lemon juice and a bit of salt. Others will add dijon mustard, but it's not necessary. Now mix it up with some curry sauce and enjoy a lovely dip for your fish or potatoes!
1 large egg yolk 1 cup olive oil (make sure you buy the lighter olive oil - NOT extra virgin, which is very strong tasting. You could also do veggie oil, but why not get your omega 3s from the olives?) lemon juice salt dijon mustard (optional)