Mayonnaise with Pullets and Canola

We get our eggs from a friend who raises chickens in his backyard in Fremont. He keeps a variety of types so the shell colors vary. The chickens have a nice set up and they spend a portion of the day wandering around the backyard pecking at things. We notice the difference.

Last week we were offered a dozen pullet eggs. Being a city slicker, I had no idea what a pullet egg was. A Google search told me that pullets are adolescent chickens that are just beginning to lay eggs. The egg itself is smaller and some may contain no yolk. It's hard to tell in the photo but the front two are pullet eggs and the back two regular large eggs. Some chefs claim pullets are superior to the extra large eggs we are accustomed to seeking. Here's a link if you want to read more.

I decided to try the pullet eggs in a homemade mayonnaise recipe I got from a colleague with some embellishments after doing some online research.

Mayonnaise

• Try to have all ingredients at room temperature
• 1 egg - I used 2 pullets
• Salt - 1 teaspoon
• Yellow mustard - 1 teaspoon (mustard powder is an option)
  
• Sugar - 1 teaspoon
• Canola Oil - 2 cups
• Vinegar or lemon juice - 1 tablespoon

1. Combine egg, salt, sugar, and mustard in a bowl and mix with an electric mixer on low speed until well blended (about 30 seconds)
   
2. With the electric mixer on high speed, gradually pour in oil. At first, use a 1/4 teaspoon measure to add the oil drop by drop. After awhile you can switch to a teaspoon. Keep mixing while continuing to slowly add oil. After the first cup is in you can start adding oil with a tablespoon but still do it slowly and make sure the oil is mixed in before adding more (this should take 15 minutes or more)
   
3. Add vinegar or lemon juice to set. Keep mixing until well incorporated
   
4. Leave at room temperature for 1-2 hours then refrigerate

Other recipes to explore:
Alton Brown's Food Network Recipe
Mayonnaise Recipe from Cooking with Amy