Homemade Mayonnaise

Image by Hélène Dujardin

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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
  • *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.
  1. Combine egg yolk, lemon juice, vinegar, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconnds.
  2. 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).
  3. 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.

  • Recipe by
    Phil Eckman

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