Homemade Mayonnaise, Hannah's Style

This simple recipe will save you a little extra moola... and is so yummy!

2 eggs, coddled*

1 ½ Tbsp. white vinegar

2 tsp. water

¾ tsp. salt

¾ tsp. sugar

½ tsp. lemon juice

2 cups oil (any light liquid oil such as vegetable or sunflower, etc.)

Using a blender on the lowest setting, blend the eggs for 5 seconds.  Add the vinegar, water, salt, sugar and lemon juice and blend gently again.  Keeping the blender running at the lowest setting, and with a very light drizzle, add the oil with a slow, consistent stream.  The mixture will thicken as you go, and should have a nice, creamy texture when all the oil has been added.   If needed, increase the speed of the blender only enough to keep the ingredients moving.

Store in a sealed container and let sit at room temperature for 2 hours before refrigeration.  The vinegar and lemon juice will help kill any potential bacteria remaining in the egg.  I have kept mine easily in the fridge for up to 3 weeks, but we usually use it up before then on sandwiches or homemade ranch dressing.

*Let the eggs reach room temperature by setting them in a bowl of lukewarm water for 10-15 minutes, or until room temperature.  Drop the eggs into boiling water and let cook for 1 minute.  Remove from the water and let it sit on the counter for 1 more minute, then set in a bowl of ice water until cooled.  Peel carefully.