Homemade Mayonnaise
Description
Homemade mayo is healthier for you than store-bought mayonnaise. There are no preservatives and unknowns in it.
Ingredients
1 large egg yolk
1 1/2 t. freshly squeezed lemon juice
1 t. white wine vinegar
1/4 t. Dijon mustard
1/2 t. salt, or to taste
3/4 c. canola oil, divided
Directions
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Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in a very slow thin stream, whisking constantly, until mayonnaise becomes thick, about 8 minutes. (mayonnaise will be lighter in color)
Cover and chill.
Can be made up to 2 days ahead. Keep chilled.
Makes 3/4 cup.
** Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, use pasteurized egg yolk instead.
Prep Time
Cook Time
PT0M