Once you make you own homemade mayonnaise you will never get the store bought mayo ever again. It is just so simple and delicious. It adds a lot of great flavor to your burgers!

Mayo is essentially made from raw egg yokes and vegetable oil. You would think that olive oil is the best oil to use, but I disagree. Olive oil has way too much olive taste to make a good mayo. Use a simple and almost tasteless oil like corn oil or grape seed oil.

Since you will be using raw egg yokes you may want to purchase pasteurized egg yokes if you are afraid of food poisoning. Or you can follow these instructions how to pasteurize them your self.

Ingredients:
2 raw egg yokes (or pasteurized egg yokes)
4 teaspoons of Dijon mustard
4 teaspoons of tarragon vinegar (or other white vinegar)
2 cups of corn oil, grape seed oil or similar.
Salt and pepper to taste (I use at least 1 tsp of each)

Instructions:

• Use a stand mixer and not a blender.
• In the mixer bowl add the egg yokes, mustard, vinegar, salt and pepper. Mix for 30 seconds or so at the highest speed. While the mixer is going start adding the oil in a thin steady stream until all the oil has been added.
• Taste the mayo. If it is too thin, mix a little longer. If it is too thick add a little water and mix again.
• That’s it! You are done and has just made the best mayo yourself.
• You can spice up the mayo if you like by adding a hot pepper sauce of your choice or any spice you prefer. See my recipe for spicy mayonnaise.

Refrigerate in airtight container for up to one week.