Sliced smoked beef brisket sandwich with mayo and onion on poppy seed Kaiser roll.
Try this:
1 large egg at room temperature
1 tablespoon fresh ground mustard seed, finely ground or Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, grapeseed, safflower or canola are best
1 teaspoon fresh lemon juice, optional
I do this in a small stainless steel bowl with a whisk, start off by slowly whisking the egg (without the shell, you wouldn't believe:doh), the mustard, vinegar and salt. Very slowly drizzle the oil (the slower the better at the beginning) into the mixture and continue whisking. Takes about 10-12 minutes. You can use an electric hand mixer at the slowest speed. I alter the recipe with very fruity olive oil, walnut oil in part, fruit or berry vinegar, fresh herbs, crushed and minced garlic, onion juice, fresh grated horseradish, minced hot pepper. The yield is about 1 cup of mayo. It is easy, worth the effort, and you'll never buy store bought mayo again. You can double or triple the recipe as desired. Stays in a covered container in the fridge for up to a week, it it lasts long before being devoured.
I actually built a stand to hold an oil decanter at the perfect angle over the bowl, from two wire hangers and block of wood with a lead weight in the bottom, allowing me to hold the bowl as I whisk. I make this 4 or 5 times a week. It disappears as the grandkids help themselves to sandwiches between meals. It's amazing how much they can consume. I put homemade mayo on a slice of fresh baked bread, and nothing else except a cup of coffee or tea once or twice a week for breakfast. Not healthy eating but delicious.
