My nearest store is cross the road, and I bet I can make my mayo faster than if I get that from the store. The recipe is fullproof and the result tastes much more better that ready-made stuff from the store. And includes only real ingredients.
You need to remember few things and I can give you my word that you will success. First of all, ingredients needs to be in room temperature. Secondly, add oil slowly and carefully. That is all you need to focus on.
1 egg yolk
½ tbsp vinegar
½ tsp Dijon mustard
100 ml vegetable oil
Mix egg yolk, vinegar, mustard, salt and sugar together. Add the oil, very slowly at first, whisking continuously.
You get approximately 150 ml mayonnaise.
You can vary the mayo to your taste, but here are few classic examples on mayonnaise-based sauces.
Aioli : olive oil and garlic
Caesar : garlic, lemon juice, Worcestershire, parmesan and black pepper
Ranch: buttermilk, onion, garlic, herbs (commonly chives, parsley and dill) and spices (commonly black pepper, paprika and ground mustard seeds)
Tartar: capers, pickled cucumber, lemon juice and tarragon
Remoulade : mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet)
Thousand Island: lemon juice, paprika, Worcestershire sauce, mustard, vinegar, eggs, cream, chili sauce, tomato purée or ketchup
How do you feel about the mayonnaise? Do you make it yourself or do you buy it from the store?