Home-made Mayonnaise

We used to keep mayonnaise in our refrigerator - purchased mayo, usually Hellman's. But then we started switching over to organic food and we stopped buying it. Not that organic mayo doesn't exist, but we just stopped. Wanted some mayo the other day for a sandwich, so decided to make my own. It's very easy.

Put 1 egg yolk in a smallish bowl. Add a splash of lemon juice, a splash of water and a pinch of salt. Measure out 1 cup canola oil, and slowly drizzle it into the bowl as you whisk the egg mixture. Start very slowly with the oil, until you see it coming together, and then you can stream it in as you whisk. Expect to not use all of the oil - you can stop when you consider the mayo thick enough. Taste for seasoning - add more salt if desired, and use in place of store-bought mayo.

Note 1 - This is of course a raw-egg product. There is some risk of food borne illness, so it is not recommended for the very young, the very old or anyone with a compromised immune system.

Note 2 - As there are none of the stabilizers that you would find in purchased mayo, keep in the refrigerator and enjoy within a few days (opinions differ as to how long it will last, but definitely no more than a week).

Note 3 - You can substitute any other mild-flavored oil for canola.

Note 4 - Metric info: 1 cup = 240 ml.