Mayonnaise from Scratch

1/2 tsp kosher salt
1 tsp water
1 tsp lemon juice (i usually add a little more)
1 large yolk (fresh, organic)
1 cup canola oil

whisk salt, water, lemon juice. add yolk. dribble in the oil drop by drop to begin. whisk. continue drizzling oil in slowly while whisking continuously.

i'm still not totally used to homemade mayo vs. helmann's. from scratch, your mayo is going to have a lemony yellow color..different from the creamy off-white color you're used to from the jarred stuff. i was paranoid the first few times of making this that it would spoil very quickly (it keeps for 1 week), so I added more lemon juice to increase the acidity. i like the tang. i've used the homemade stuff to make the following:

(1)buttermilk ranch dressing (1 c buttermilk, 1/2 c mayo, 1 tsp lemon juice, mustard powder, paprika, 1/2 tsp salt, pepper, parsely, dill, freshly snipped chives)

(2) basil green goddess dressing (1 cup each mayo, sour cream, scallions, basil, 1/4 c lemon juice, 2 tsp garlic, 1 tsp salt, 1 tsp pepper).

both were fabulous. i love that these dressings are not glunky like the bottled stuff but have a thinner, more liquidy texture. less overpoweringly creamy. i also like that i can make as much or as little as i want. i hate reaching into my fridge for old bottles of stuff.