Recipes
Perfect Homemade Mayonnaise
Mayonnaise is a classic French mother sauce that can be adapted so many ways, but is a delicious spread, all on its own. Be sure all ingredients are at room temperature before beginning to prevent the likelihood of mayo separating. When properly handled, raw and lightly cooked Canada Grade A eggs are not a concern for healthy individuals.
Print RecipeIngredients
- 2 egg yolks, at room temperature
- 1 tbsp (15 mL) white vinegar
- 1 tbsp (15 mL) water
- 1 tsp (5 mL) Dijon mustard
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) black or cayenne pepper
- ¾ cup (175 mL) canola or other neutral oil
- 2 tsp (10 mL) lemon juice, or to taste
Instructions
- Step 1
In a medium sized bowl, using a whisk or electric mixer on medium speed, blend together yolks, vinegar, water, mustard, salt and pepper.
- Step 2
Very gradually beat in oil, drop by drop at first, then in very thin stream, scraping down the sides of the bowl occasionally, until thick and emulsified. Beat in lemon juice, adjusting to taste. Mayo can be made ahead. After preparation, spoon into an airtight container, cover and refrigerate for up to 4 days. Makes about 1 cup (250 mL).
Tips
Variations
- Food Processor Mayo: Follow step 1 by pulsing ingredients in a food processor. With motor running, add oil through the feed tube, drop by drop at first, then in very thin stream, scraping down sides of the bowl occasionally, until thick and emulsified. Beat in lemon juice, adjusting to taste.
- Classic Aioli: Increase mustard to 2 tsp (10 mL), substitute half of the oil with extra-virgin olive oil and whisk in two pressed or grated cloves of garlic, along with lemon juice.
- Herbed Mayo: Add 2 tbsp (30 mL) chopped fresh basil, tarragon or cilantro. You can also replace 2 tbsp (30 mL) of the oil with prepared pesto.
- Wasabi Mayo: Whisk 1 to 2 tsp (5 to 10 mL) prepared wasabi into mayo along with lemon juice.
- Spicy Mayo: Whisk 2 tsp (10 mL) sriracha or chili crisp into the mayo along with the lemon juice.
Tips
- If mayo is starting to look like it might separate because you’ve added the oil too quickly, try whisking in 2 tsp (10 mL) boiling water vigorously, then proceed as directed, adding the rest of the oil more slowly.
- If the mixture is still split after adding boiling water, begin step 1 again with new yolks, replacing the vinegar with extra water. Skip step 2 and continue directly to step 3, using separated mayo in place of the oil, adding it drop by drop to prevent splitting.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 193 |
| Fat | 21 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 0 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 1 g |
| Sodium | 164 mg |
