Mayonnaise

My husband is a huge mayo fan, so today I experimented and came up with a couple recipes. Both were tasty, flavorful, and made me excited to try more!

Olive Oil Mayo

1 egg yolk
1 cup olive oil
1 tsp garlic salt
1 tsp dry mustard
1 tsp fresh lemon juice
1 tsp vinegar (choose whatever you like best, I used white wine)

If you don't have an immersion blender, whisk together the egg yolk, garlic salt, and dry mustard.  Whisking vigoroulsy, drizzle in about tsp of olive oil at a time.  Once you have an emulsion, the mixture will thicken, and become lighter.  Once that happens, you may start adding more olive oil to the mix at a time.  About halfway thru the olive oil, stir in the lemon juice and vinegar, then continue adding the oil.

Once all the oil is mixed in, let the mayo set for about an hour.  You can then store in the fridge for about a week.

Vegan Mayo

1/2 cup unsweetned almond milk or soy milk
1 cup safflower oil
1 tsp dry mustard
1 tsp salt
1 tsp fresh lemon juice
1 tsp vinegar (choose whatever you like best, I used white wine)

For this, I will give you the immersion blender version.  If you don't have one, do the same for this recipe as the other, except replace yolk with milk.
Add all ingredients, except for the lemon juice and vinegar, to a medium bowl.  Set your blender on high and slowly mix the ingredients, moving it up and down in the bowl.  Once the emulsion occurs, add the lemon and vinegar and mix in throroughly.