Your hands can do it - Mayo/Aioli

So many simple things can be made at home in your kitchen instead of bought in a package, jar or can at the store. Not only can you save money and the waste from it's packaging but you also end up with a product that tastes fresher and with no mystery ingredients. It's made by you and your hands instead of a machine and you are in control.
I am a mom that works 30 hours a week and a full time student and I still have time to make this stuff. Don't get my wrong, I don't make EVERY condiment I consume but I make the ones that are so easy it's laughable.. and a few not as easy but worth the time. These are:

Mayo/Aioli 
Hummus
Jam
Peanut Butter
Salad Dressings
Ketchup
Pasta Sauce
Pesto
Bbq sauce

I'll start right at the top with Mayo or "Aioli" for us fancy types. This one, my god people will think you are a genius or some divine master of the kitchen  if you tell them you make your own mayo and it's so EASY its friggin ridiculous. Not to mention it tastes so much better.. if you use the right ingredients and have a handy tool or two.

My 3 year old making Mayonnaise.

may·on·naise/ˈmāəˌnāz/

Noun:

A thick, creamy dressing consisting of eggs beaten with oil and seasoned.

When making Mayo or Aioli you are essentially creating an emulsion.  An emulsion is a mixture of two or more liquids that are normally immiscible (un-blendable). Our emulsion will consist of:

• 1 egg (room temp and farm fresh is best)

• 3 cups of oil -Canola, Grapeseed, Vegetable or any other oil that you would like to use. I don't suggest standard olive oil or oils with a strong taste or smell unless you blend them with other oils. I like grapeseed best. 
• 1 lemon - giving acidity and balance - or vinegar if you don't have a lemon
• salt to taste

If using an emulsion or stick blender - like Cora is in the picture - this will take only seconds to make and a narrow container is ideal. Crack and drop the egg, pour in the oil, drop the stick to the bottom, set the stick to high speed and switch it on. Bring the stick up as the oil and egg emulsify, moving the stick around to combine all of the oil. Once it is combined, stop the blender and add the juice of half of a lemon and a pinch or two of salt. Continue to add more lemon or salt to your taste, mixing it in with the blender.

If whipping it by hand, use a wide bowl that can hold at least 6 cups and gives you whipping room (anything but aluminum). Crack and drop the egg, whip it with a whisk for about 15 seconds then s-l-o-w-l-y add the oil, I'm talking a drizzle. It usually helps to have a partner drizzling while you whisk and hold the bowl. Once the mayo is emulsifying you can start adding it a bit faster... until all of the oil is combined. Add salt and lemon to taste.

The same goes for the food processor method. Crack and drop egg, pulse a few times then while the machine is still running, drizzle in all of the oil. Season with lemon and salt

Store your mayo in a mason jar, covered bowl or plastic cup.

Some people add mustard for a background flavor - this seems to be the most common, I've done it but meh it's not my preference. You may also add water to your mayo if you prefer it thinner. I sucked making large batched of Aioli (the emulsion kept breaking apart) at work until I figured out that when adding lots of oil for the larger batches, it helps to use more eggs. (I know, duh right?)  If yours breaks - aka, looks like nasty clumps instead of creamy goodness - just start fresh with another egg and use the broken emulsion to pour back in.

Creating different flavors can be fun too. Some of my favorites are herbs like basil, parsley, dill or cilantro - add a tablespoon of chopped or minced herbs to your mix; tomato - add a little marinara, salsa or fresh tomato (this will thin your mayo a bit); Extra lemon - zest one in. Be creative and have fun with it. 

I like to make smallish batches since it tastes best fresh and last in the fridge for about 2 weeks. Keep it cold because it is a fresh preservative free product that can spoil way faster than store bought shelf stuff.

Next time... hummus.