QUICK WINS

Homemade Mayonnaise

A rich, silky homemade mayonnaise made from scratch in minutes.

EASY

10 MINS

1 CUP

ABOUT THE RECIPE

Homemade mayonnaise feels like one of those small kitchen tricks that never stops being satisfying. I first learned you could make it fresh at home while watching MasterChef at thirteen, and I haven't looked back since. Silky, rich and useful on almost everything.

THE RECIPE

Ingredients

1 egg yolk, room temperature

½ tsp Dijon mustard

¾ cup canola oil

¼ cup extra virgin olive oil

1 tsp white wine vinegar

1 tsp lemon juice

Flaky sea salt, to taste

Method

1.

In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth.

2.

Begin adding the oil in a very thin drizzle, whisking constantly until the mixture starts to thicken and emulsify. Continue adding the remaining oil in a steady stream while whisking until all the oil has been incorporated and you have a thick, creamy mayonnaise base

3.

Whisk in the white wine vinegar and lemon juice. Season with flaky sea salt to taste.

4.

Transfer to a small jar and refrigerate for at least 30 minutes, or overnight for best flavour, before serving to let the flavours meld.

SAMANTHA'S NOTES

Room temperature matters

Add oil slowly

Store it cold

Bring the egg and other ingredients to room temperature before starting. It helps the mayonnaise emulsify smoothly and gives you a thicker, creamier result.

Start with a very small amount of oil at a time, whisking well before adding more. Once it thickens, pour the rest in a thin, steady stream.

Use fresh eggs and store the mayonnaise in an airtight container in the fridge for up to 5 days. If it separates slightly, stir or whisk it back together.

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