potato or chicken salad. But ask me what I want on a sandwich and I'll tell you either spicy mustard or nothing. Yes, you read that correctly. I'd rather have a dry sandwich than one with a layer of greasy, slippery mayo. Blech! Oh, and please, don't put it on my burger. In fact, I'd prefer BBQ sauce to any of the conventional burger toppings.
Home Made Mayonnaise
Makes about 2/3 cup
There are an infinite number of ways you can customize this recipe. I find that I usually end up with herbs and some smoky spices going into mine. Sometimes some roasted garlic takes the place of the raw garlic if I've thought ahead. Or perhaps a roasted or chipotle pepper makes its way in instead of the herbs. It's really all up to you!
1 egg yolk
1 clove garlic
1 tsp lemon juice
1 tsp water
1/2 tsp kosher salt
1/2 cup flavorless oil (such as canola or grapeseed)
Optional add ins:
2 tbs coarsely chopped fresh herbs (my favorites are basil, parsley, thyme and/or chives)
3/4 tsp paprika, smoked paprika or piment d'espalette
1/2 of a roasted pepper, chopped
1 chopped chipotle pepper
several cloves of roasted garlic in place of the raw garlic
Add all ingredients except the oil into a food processor or blender. Blend until completely incorporated. With the motor running, slowly add the oil in a stream through the food tube of the processor or the hole in the top of the blender. The mixture will become thick, or emulsified. Taste and adjust seasonings if necessary. You can also add a bit of water (maybe another tsp) if the mixture seems too thick for you. Refrigerate until ready to use. The mayo will keep for several days in the refrigerator.
If you don't have a food processor or blender you can still make your own mayonnaise. Simply chop the garlic and any add in ingredients very finely and place them in a medium bowl along with the egg yolk, lemon juice, water and salt. Then blend them together using a whisk. Slowly add the oil whisking continuously. It takes a bit of elbow grease, but it's do-able.