I never really liked commercial mayo. Ever since I was a kid, I hated the way mayo smelled. It leaves a weird smell on your fingers after eating a sandwich and its particularly greasy and slimy. Just recently I was kinda forced (well I was being practical and felt had to use my last 2 packets of light mayo) to use store bought mayo and regretted it. It tasted like plastic and it left an after taste and after smell that I really didn't like.
So, I consulted my trusty GF cookbook - the Gluten-free kitchen and used her One Egg Mayo recipe as a reference.
I only tweaked it a little bit. Feel free to adjust the recipe to your taste.
1 whole egg (yes 1 egg, not just the yolk - I never know what to do with the whites when a recipe calls for just the yolk)
3/4 c canola oil
3/4 c olive oil (not extra or extra virgin - it will taste bitter with EVOO)
1 clove of garlic minced
1 tsp dijon mustard
juice of 1/2 of a lemon
a splash (maybe 1-2 tsp) cider vinegar
Salt & Pepper to taste
Food processor, spatula and bowls. If your food processor comes with an emulsifier attachment, use that. It will make your life so much easier and you'll be amazed at how much mayo you'll have after a few seconds in the processor. If it doesn't, the regular blades will do.
Wasabi mayo can serve as a great dip for my flour less chicken tenders. It can also serve as a great base for salad dressings.