Homemade Mayonnaise

Ingredients for Homemade Mayonnaise

• 1 large egg yolk*

• 1 1/2 teaspoons fresh lemon juice

• 1 teaspoon white wine vinegar

• 1/4 teaspoons Dijon mustard

• 1/2 teaspoons salt plus more to taste

• 180ml canola oil, divided

How to make Homemade Mayonnaise

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoons salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoons measure and whisking constantly, add 60ml oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 120ml oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in colour). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.

Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.