- Prep Time: 10 minutes
- Yield: 2 cups
No store-bought mayonnaise comes close to that made in your kitchen. Make batches one week at a time and store them in the fridge. This base can be used for remoulade, salad dressings, tartar sauce, aioli sauces, and anywhere you would use prepared mayonnaise.
Contents
This is one recipe in which I recommend against using olive oil. It’s simply too strong in flavor. You can use vegetable, corn, sunflower, safflower, or canola oil. For health benefits and a very mild flavor, I prefer canola.
You may view our synopsis of culinary oils via this link.
Ingredients
- 1 egg yolk
- 1/2 teaspoon salt
- pinch sugar
- 2 teaspoons of lemon juice
- 1 teaspoon of white vinegar
- 1 cup canola oil
Instructions
- Beat the egg yolk lightly in a small bowl. Add salt, sugar, and 1/2 the lemon juice. Stir. Place the egg mixture in a blender. On the blend setting, add vinegar.
- Slowly drizzle in the oil. Once half the oil is incorporated, slowly add the remaining lemon juice. Continue to slowly drizzle in the remaining oil.
- Let stand at room temperature for 1 hour. Use or refrigerate.
