Homemade Mayo
  • 1 large egg
  • 1 ½ teaspoon fresh lemon juice
  • 1 teaspoon white vinegar
  • ¼ teaspoon. Dijon mustard
  • ½ teaspoon salt (plus more to taste)
  • ¾ cup canola oil
  1. Combine the egg yolk and mustard in a medium bowl. While slowly adding the oil, whisk until a tight emulsion is formed. Once emulsion is established, begin slowly drizzling in the lemon juice & vinegar. Continue adding oil until mayo has acquired the preferred consistency. Season with salt. Cover & chill. This recipe makes about ¾ cup and will last 2-3 weeks in the fridge.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/grilled-spanish-corn/