Over the past couple of months, I have become more and more skeptical of food items that can last for months and months, when their homemade versions can only last a couple of days or weeks. So when we reached the bottom of our mayonnaise jar last week, after a good 3 months of servitude, I decided that the next time we need mayonnaise for anything, I would make it from scratch. The other night, when we needed some mayonnaise for some burgers, I went to work to find a suitable mayonnaise recipe.

Believe it or not, I based my recipe on an infomercial that used to run years ago for an immersion blender (before immersion blenders were in every home) and in this spot the host made mayonnaise much like this guy does. With this method in mind, I placed one fresh egg yolk at the bottom on my "immersion mixers' beaker", used just 1-1/2 teaspoons of white balsamic vinegar, a 1/4 teaspoon of lemon zest and about 1/2 cup of extra virgin olive oil. Just like the infomercial said, I started at the bottom on the beaker and worked the mayonnaise upwards.

Gordon Ramsay in his Cook-A-Long Video suggests that it is preferable to season your mayonnaise only once it has emulsified, because seasonings destroy the eggs. I chose to simply add salt and pepper to my batch and enjoy the full simplicity of my homemade mayonnaise.

This was one of the easiest homemade recipes I have tried since I started this challenge! Within minutes I had a great little batch of mayonnaise far superior to anything you can buy in the supermarket. In fact, I daresay that it is much more challenging to buy a supermarket mayonnaise as just reading the packaging alone takes much longer than a minute to read!