Voila! You Just Made Your Own Mayo!
Congratulations! Adjust the flavoring with lemon juice and Kosher salt and you're all done.Mayonnaise made this way will keep no more than a couple of days in the fridge. That's why we only used one egg yolk. But if you have a need for more and you know you'll use it within a couple of days, by all means make a larger amount.
This mayonnaise is a great starting point for several salad dressings, like this recipe for Blue Cheese dressing.
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