How to make homemade mayonnaise

Simple, creamy and decadent are all words that can be used to describe mayonnaise. Whether you use it as a sandwich spread or as a base for a dip or sauce (like my favourite Tartar Sauce), mayonnaise is a staple in Canadian households.

Making your own mayonnaise at home is dead simple and tastes amazing. Best of all, you can make it using ingredients that you already have on hand.

I like to make my mayo by hand because it’s not much more work than whisking up a salad dressing from scratch. If you plan on making a double batch or if you don’t feel like the workout, you can always use a blender. Just remember to drizzle your oil in slowly.

Disclaimer: This recipe contains raw egg yolk. Although there are many recipes that do contain raw eggs, please be aware that there is always the risk of salmonella. When making any recipe using raw eggs, use the freshest eggs you can find (choose organic if possible) and carefully wash the shells before cracking them.

Homemade Mayonnaise

 

Here’s what you’ll need:

(Makes about 3/4 cup)

1 egg yolk (at room temperature)
1/2 tsp each Dijon mustard, lemon juice and white vinegar
Pinch salt
3/4 cup vegetable oil

(Note: You can add more lemon juice to taste)

In large bowl, whisk together egg yolk, mustard, lemon juice, vinegar and salt. Slowly drizzle in oil, while whisking continuously until emulsified.

(Make-ahead: Cover and refrigerate for up to five days.)

Now that you have made your very own mayonnaise, why don’t you try some variations?

Garlic and Horseradish Mayonnaise

Combine 3/4 cup mayonnaise with 1 small clove minced garlic and 2 tsp prepared horseradish. Cover and refrigerate for 10 minutes.

Try this on your next steak or roast beef sandwich.

Herbed Mayonnaise

Combine 3/4 cup mayonnaise with 1/4 cup each chopped chives and basil.

Try this as a dipping sauce with fries or on a chicken sandwich.

Do you like mayonnaise?