Mayo anyone?

So, I've wondered lately how one would make mayonaise.  Since I trust Alton Brown's recipes indubitably, I went to the Food Network website and this is what I found.

 

Ingredients

• 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

Directions

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.

* Raw Eggs

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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As far as I can tell from browsing other recipes, you can add in different flavors, like dill.  I am not sure about the dry mustard yet, but I will let you know.  I am almost out of my favorite mayo here at the house, so I will probably be giving this recipe a try soon.  I will likely be substituting olive oil in for safflower, because it's healthier. Hehe.   I will also be using my immersion blender, because I don't whisk.  I just don't.

Happy mayonaising!