Homemade Mayonnaise

Homemade Mayonnaise

Yield
Makes about 3/4 cup

Ingredients

    • 1 large egg yolk*
    • 1 1/2 teaspoons fresh lemon juice
    • 1 teaspoon white wine vinegar
    • 1/4 teaspoon Dijon mustard
    • 1/2 teaspoon salt plus more to taste
    • 3/4 cup canola oil, divided

Preparation

    1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
    2. 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 very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
  1. Variation:
    1. To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
      • Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pa

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