Mayo Yay-o!

I come from a family of mayonnaise lovers. I do not demonize fats used in moderation. Since I do like to know exactly what I'm eating I make my own mayo. I use 1/3 olive oil as I like the delicate olive oil taste. Making it is easy and fast. I like Alton Brown's recipe. Try it. You can flavor some or all of it by adding garlic roasted or raw*, pesto, chives or green onions, shallots or herbs.

Mayonnaise-oh!

Ingredients  

1 egg yolk**
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Preparation  

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week. 

Notes:

*When using raw garlic remove the green bit from the center as it can be bitter.

**Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method. I personally don't worry about it but if you have children or older people it is worth considering.