Homemade Mayonnaise

This recipe came to me from a lovely woman in Connecticut who had a flock of peacocks roaming about her property.  She learned it from her mother, Marguerite Kerr Logan, from Savannah, Georgia.  I’ve mostly had excellent luck with it; and thanks to the folks at Bon Appetit, learned a trick for fixing homemade mayo that “breaks” (separates): simply beat another egg yolk, then slowly add your broken mayo to the new egg, whisking constantly.  Phew.  You can also add some crushed garlic, chili flakes or fresh herbs to liven it up, but when serving on good bread with flavorful meat such as Grow and Behold Navel Pastrami or thinly sliced Minute London Broil, the basic mayonnaise is really all you need for a delicious sandwich!

3 egg yolks
1 teaspoon salt
1 teaspoon dry mustard
pinch cayenne pepper
2 cups oil (1 cup olive oil, 1 cup safflower or grapeseed oil)
1-2 tablespoons cider vinegar

The method (a bit tricky):
Begin by beating the egg yolks with seasonings until mixed.  Then add approximately 1 teaspoon boiling water.  This enables the yolks to absorb the oil.  Next begin adding the oil, truly 1 drop at a time until the egg yolks are clearly accepting the oil, then you gradually increase the amount of oil until you are adding bigger and bigger quantities.  As you do this, the mayonnaise begins to get quite thick and it’s then that you add small amounts of vinegar.

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