• Homemade Mayonnaise      Making a homemade mayonnaise is not
difficult or time consuming. Plus, depending on your tastes, you
can alter the recipe just how you like. Follow this recipe to
get a silky, rich mayo you can’t buy in stores.      1 large egg
yolk, at room temperature 30 minutes     ½ teaspoon Dijon
mustard     ¾ cup olive oil (or oil of choice), divided     1
teaspoon white-wine vinegar or apple cider vinegar     1 ½
teaspoons fresh lemon juice     Salt to taste      1. Whisk
together yolk, mustard, and ¼ teaspoon salt until combined. Add
about ¼ cup oil drop by drop, whisking     constantly until
mixture starts to thicken.      2. Add vinegar and lemon juice,
then remaining ½ cup oil in a very slow, thin stream, whisking
constantly until well blended. If at any time it appears that
oil is not incorporating into the mixture, stop adding oil and
whisk vigorously until smooth, then continue adding oil.      3.
Add salt to taste. Chill and cover until ready to use.
Note: The fresher the egg, th