How to Make Homemade Mayonnaise

Time to Cook: 
none
Time to Prepare: 
5-10 minutes
Number of Servings: 
1 cups
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Mayonnaise is a staple in many Canadian households. Whether we're slathering it  on burgers, in sandwiches, stirring it  into deviled eggs, potato salads or using it as a dip for French fries, many of us can’t imagine life without it.
 
What is mayonnaise, anyway? Unlike salad dressing, which is usually more runny and sweet, mayo is an emulsion of oil, lemon juice, vinegar and seasonings whisked with egg yolk. Whisking makes the egg yolk, lemon juice and vinegar bind together. When you add the oil and whisk it thoroughly, the lecithin in the egg yolks is a fat emulsifier and will help produce a thick, creamy spread. If you don’t whisk it enough, the oil will not incorporate. The key, I found, it to be patient and possibly distract yourself with the television or something while you are whisking like crazy and your arm begins to ache. Also, since the eggs you will be using are not going to be cooked, use the freshest ones possible to avoid salmonella.
 
Commercial mayonnaises have stabilizers and preservatives in them, but you can by pass these ingredients by making your own. Reduced fat mayonnaises can contain cellulose gel and modified food starch so it may be an idea to just eat less mayonnaise, but enjoy the real thing. Besides, it’s so simple to make and has so much more flavor that soon when you need some you’ll just pull out the bowl and a whisk!

It's a lot easier than you think to just make your own.

Ingredients

Ingredients

1/4 tsp Dijon mustard

1/2 tsp salt

1 tsp white wine vinegar

1 1/2 tsp freshly squeezed lemon juice

1 egg yolk

3/4 cup canola or sunflower oil


Directions

1. In a medium sized bowl, whisk together the Dijon, salt, vinegar, lemon juice, and egg yolk for about 2 minutes. The mixture will become very yellow.

2. Set the bowl on a damp cloth on the counter so that it doesn’t move while you are whisking. Measure out 1/4 cup of the oil. Using a 1/4 tsp measuring spoon, add the 1/4 cup of oil to the egg yolk mixture bit by bit, only a few drops at a time, whisking as you go. This takes awhile, but you want the oil to emulsify, so take your time.

3. Once the first 1/4 cup of oil has been whisked in and the mayo is good and thick, continue to whisk in the remaining 1/2 cup oil in a slow and steady stream, constantly whisking as you go.  This should take around 5-8 minutes and will give your arm a really good workout!

4. In the end, you’ll be left with a nice thick mayo. It may be fairly light in color, but that’s okay. You can add more salt if you need to. Store in the fridge in a covered container.