Now that our chickens are kicking into high gear and starting to lay lots of eggs, we needed to find some creative things to make with the eggs. I remember making mayonnaise in grade school as a class project, so I thought I would try it again. It is amazing how much oil you can cram into 4 little egg yolks, but it can be done. And the taste is much sharper and fresher. I didn't realize how perfect a food just a little mayo can be – you have protein from the eggs, and you get an allotment of fat from the oil (we used olive oil) and it is a great condiment for a cheeseburger! But, a word to the wise – making fresh mayo is very time consuming (Ernie can attest to this as he took over mixing for me after about 20 minutes). Recipe says prep time is 5 minutes (NOT). You have to beat the oil into the egg yolks a little at a time (drop by drop), but there is something very gratifying about making it yourself. Using and automatic mixer is very helpful. Here is the recipe I used (I doubled it):

 

You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor.

2 egg yolks

3/4 teaspoon salt

1/2 teaspoon powdered mustard

1/8 teaspoon sugar

Pinch cayenne pepper

4 to 5 teaspoons lemon juice or white vinegar

1-1/2 cups olive or other salad oil

4 teaspoons hot water

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.