In the Deep South, mayonnaise is nearly as important as owning a decent bird dog. I cannot remember a holiday without mayonnaise-laden dishes like potato salad, macaroni salad, or egg salad.
Obviously, the word salad is used quite loosely here.
I grew up in a Duke’s Mayonnaise home. My Mother was technically a Miracle Whip user, but she converted to the Church of Duke’s upon marrying my Daddy. While Duke’s is delicious…certainly the best bought mayonnaise available in stores, my homemade dill mayonnaise just knocks all other options out of contention.
Daddy, please don’t kill me for such a blasphemous statement.
Homemade mayonnaise is simply perfect, especially with a pinch of dried dill. It’s delicious on sandwiches, it’s perfect for “salads,” and it makes deviled eggs that are to die for.
- 2 egg yolks*
- 1/8 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 ½ cups canola oil
- 1 tablespoon dried dill weed
- Kosher salt, to taste
To begin, whip the egg yolks, vinegar, and mustard using a hand mixer. Add salt to your preference. Then, while still whipping, slowly drip the canola oil into the mixing bowl. Once the mixture begins to look like mayonnaise, you may stream the remainder of the oil. Whip until all the oil is nicely combined. Then, fold in the dill weed with a spatula. Use immediately or refrigerate in an airtight container for up to five days. Yields approximately 2 cups.
*Though I typically use free-range, hormone-free eggs, I always use pasteurized eggs when making mayonnaise.