It’s true what they say, homemade is always better; and homemade mayonnaise is no different. With only six ingredients and fifteen minutes, you’ll start making this rich, creamy mayonnaise on a weekly basis to apply to your favorite dishes. To transform your homemade mayonnaise into aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.
*Raw egg is not recommended for infants, the elderly, pregnant women or people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
recipe 
yields
1 cup
1 large egg yolk*
1½ teaspoons fresh lemon juice
1 teaspoon white wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt plus more to taste
¾ cup canola oil, divided
Ingredients
steps
- Combine egg yolk, lemon juice, vinegar, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconnds.
- Add ¼ cup oil to the yolk mixture, a few drops at a time, whisking constantly for about 4 minutes. Gradually add remaining ½ cup oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).
- Cover and chill. Can be made up to 2 days in advance. Keep refrigerated.
Variation: To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.
Date Published: 10.19.11
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Recipe by
Phil Eckman
