Homemade Mayonnaise - Easy & Great

I'm thankful my car doesn't run on mayonnaise. As the price of gas has almost doubled in the last 10 years, the price of mayonnaise has more than quadrupled. I used to make my own just for fun or to save a trip to the store when I'd run out. Now, making it has become a part of my thrifty kitchen routine. It's not difficult. The taste and texture match or beat the best and most expensive. And, it doesn't contain a single ingredient that I can't pronounce.

MAYONNAISE
(Recipe from my father in 1981)

• Salt - 1 tsp.
• Dry Mustard - 1/4 tsp.
• Paprika - 1/4 tsp.
• Cayenne - dash

• Whole Eggs - 2
• Vinegar - 2 Tbsp
• Salad Oil - 2 cups
• Lemon Juice - 2 Tbsp

(Mix all dry ingredients first)
Blend in Eggs followed by. Blend well.

FROM HERE, THE MIXING IS IMPORTANT:

Add 2 cups of Salad Oil and 2 Tbsp. Lemon Juice like this:
First, add salad oil, one teaspoon at a time, until 1/4 cup has been added.
Add remaining oil in increasing measurements, slowly (1 1/2 teaspoons, 2 teaspoons, etc.)
Alternate the last 1/2 cup of oil with the lemon juice.

Finally, beat in 1 Tbsp Hot Water.

I use a blender but, toward the end, when the mayonnaise gets really, really thick, I have to stop it a couple of times to scrape down the sides and stir. Transfer to clean jar(s) and refrigerate.

Makes a bit more than a pint (almost 3 cups).

Tweak the recipe for your own variations.

• Substitute 1/2 to 1 cup of evoo for an equal amount of the salad oil for that olive oil flavor.

Or, try these additions at the end of the mixing process:

• If you prefer the "salad dressing" flavor over that of mayonnaise (or to sweeten for a perfect Cole Slaw dressing) blend in 3 Tbsp of sweetened Condensed Milk.
• Add 1 cup of crumbled Blue Cheese for a truly fresh and aromatic salad dressing.
• Add powdered Ranch Dressing Mix, a little at a time, until your favorite flavor is reached and thin with water to your desired consistency.
• Add 1 Tbsp each of Sweet Relish and Ketchup plus 1 tsp yellow Mustard for "Sandwich Spread".

IMPORTANT NOTE:
If you are in doubt about the safety of using raw eggs, pasteurized eggs are available, though more costly. Having enjoyed homemade eggnog and homemade mayonnaise since childhood, I never hesitate but you should do your own research. A web search on safety will flood you with cautions and the USDA's "No, no, no's". This LINK contains information that I think is less biased...your choice. But whatever you decide, handle all foods properly and keep mayonnaise (and foods containing mayonnaise) refrigerated. I consider this recipe safe to use for a week or two but it seldom lasts that long.