First and foremost, do keep in mind standard precautions of eating raw egg products (some recommend using pasteurized eggs to significantly decrease any potential bacteria). Once you’ve tried homemade mayonnaise, you’ll want to make it for your guests as it has a superb creaminess and fresh taste that store-bought mayonnaise simply cannot beat! Mayonnaise is the base for many sauces and dressings, as it can be dressed up with a variety of herbs and spices! Of course, we need to consider who will be consuming the mayonnaise as we need to be mindful of the risk of salmonella due to the use of raw eggs. I always use fresh, organic, free-range and if possible, eggs directly purchased from a reputable farmer. An option is to use pasteurized egg yolks instead!
Just a few simple ingredients, a smidgen of time you’ll have a creamy mayonnaise in no time!
- 2 egg yolks, room temperature
- 1 egg white (optional), room temperature
- 1½ tablespoons fresh lemon juice, room temperature
- 1½ cup of canola, sunflower or vegetable oil
- salt to taste
- 1 tablespoon dijon mustard (optional), room temperature
- In the bowl of a stand up mixer, using the whisk attachment, combine the egg yolks, egg white, lemon juice and dijon mustard (if using) and blend until the mixture becomes uniform and yellow, about 30 seconds.
- Turn up the speed on the mixer to high (8-10), add oil very slowly, I mean painfully slowly, in a thin stream to the yolk mixture, until a mayonnaise begins to form, then you can pour the oil in a slow steady stream until mayonnaise is thick, about 8 -10 minutes.
- Store in an airtight container and use within four days. Enjoy!