Mayonnaise is one of those things that we were so used to eating from the jar we didn’t even realize how much better it could taste when homemade…the difference is shocking!!
While it might seem like a weird thing to make – who makes condiments anyways?! – we’ll never go back to store-bought, because the flavor is just so much better, plus it’s super easy; in the same time spent just driving to the grocery store, you could make your mayonnaise and a whole slew of sandwiches to go with it! Sounds like a no-brainer to us!!
Yield: approx. 1 cup
- 3/4 cup canola oil (or 1/2 cup canola with 1/4 olive oil)
- 1 large egg yolk, room temperature
- 3 teaspoons freshly squeezed lemon juice
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper, optional
Note: if you’re worried about Salmonella, make sure to use fresh or pasteurized eggs.
- In a blender or food processor, pulse egg yolk, lemon juice, mustard, sea salt and pepper together until well-combined and frothy.
- While continuing to blend, very slowly drizzle in canola (and olive) oil and pulse until mixture emulsifies and is smooth and thick.
Note: if you don’t have a blender or food processor, you can prepare mayonnaise in a large bowl, just make sure you whisk vigorously and continuously, so oils are incorporated properly.
- Transfer mayonnaise to an air-tight container and store, refrigerated, for up to 1 week.
Recipe adapted from The New York TimesSKM: below-content placeholder