so this is a recipe that I came across that belongs to alton brown from the food network. I fiddled with the basic recipe a little here and there but for the most part the original recipe is still intact.
•1 egg yolk*
•1/2 teaspoon fine salt
•1/2 teaspoon dry mustard
•2 pinches sugar
•2 teaspoons fresh squeezed lemon juice
•1 tablespoon white wine vinegar
•1 cup oil, safflower or corn
•In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
now, I did this in our kitchen aid stand mixer and I also multiplied it by 4. this is also the second time I made this. the first time I made this, I took the jar to the VFW and put it out for all to enjoy during our memorial day meal. I got nothing but rave reviews from the older folks that grew up on homemade mayonnaise and they said it tasted just like when they were little.
