I find homemade mayonnaise so much nicer than store-bought.
Here is a good recipe, in case someone can use it, from Joy of Cooking, the 1975 edition.
Have oils and egg yolks at room temperature.
If you wish a smaller batch, figure 1 large egg yolk per ca. 1/2 to 3/4 cup oil/melted fat.
Makes ca. 1 1/4 cups.
In a medium-sized bowl:
Beat 2 egg yolks with a wire whisk or wooden spoon until yolks are lemon-colored. (I've used a dinner fork successfully.)
Beat in:
1/4 - 1/2 teaspoon dry mustard
1/2 teaspoon salt
a few grains cayenne (I leave this out.)
1/2 teaspoon vinegar or lemon juice
1/2 teaspoon confectioner's sugar (I leave this out.)
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Now, beat in, 1/2 teaspoon at a time:
1/2 cup olive oil (avocado or macadamia nut oil, or melted bacon drippings do fine, too.)
Make sure to do this well, so that the mixture emulsifies and thickens.
Then, beat in, drop by drop, alternating oil and vinegar/lemon juice:
Have ready in cup or small pitcher: 1 1/2 Tablespoons lemon juice and
2 Tablespoons vinegar. (If you don't have both, one or the other will also work.)
1/2 cup olive oil (avocado or macadamia work, as well. Melted bacon drippings, too.)
Alternate mixing in the oil, drop by drop, with the lemon/vinegar mixture.
If the oil is added too fast, the emulsification will break. It might also break if oils are too cold and yolks too warm.
A broken emulsion can be remedied by stirring in a teaspoon of warm water. If this doesn't work, beat another egg yolk in a bowl and adding the curdled/broken emulsion to it, very slowly, bit by bit, while stirring. (If the mixture becomes too heavy/thick, it can be thinned with cream.)
.
Joy of Cooking says that one can use an electric mixer for this, on the setting used for whipped cream. I have not done this.
Homemade mayonnaise does not last more than a few days, as there are no preservatives. Must be kept in the fridge.
This costs much less than buying Primal Mayo or another of the new, better brands.