Homemade Mayonnaise
 
Makes about 1 cup
Ingredients
  • 1 large hard-cooked egg yolk
  • 1 large egg yolk*
  • ⅔ cup vegetable oil
  • 1 teaspoon white distilled vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Combine the egg yolks in a small mixing bowl, stirring and mashing until the mixture is smooth. Slowly add the oil, about 1 tablespoon at a time, and whip with a wire whisk each time you add the oil. When you have ¼ cup oil left, add the vinegar, sugar, salt, and black pepper, whipping well until combined. Add the remaining oil and whip again. Refrigerate until ready to use. Best used within 24 hours.
Notes
*Eating raw or undercooked eggs increases the risk of foodborne illness (such as salmonella), especially for vulnerable populations. Pasteurized eggs may be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/rocks-catfish/