Tuesday, August 7, 2012

Homemade Mayonnaise

      Like most people, I consider mayonnaise a minor miracle. A thick smear of mayo in a B.L.T is pure heaven. A lobster roll would be lost without it. What I find most miraculous about mayonnaise is that it's luxurious taste and texture come from mixing together just 3 ingredients: eggs, vinegar and oil. A little bit of lemon juice and mustard will help give it that extra little something-something. When you're making you're own mayonnaise, you can always throw in some extra flavours, like fresh basil or Sriracha. I add bit of fresh dill to make a dressing for the salad I'll be posting in the next couple days.

Prep time 10 minutes, makes 2 cups mayonnaise


 2 egg yolks
 30ml (2 tbs) lemon juice
 30ml (2 tbs) white vinegar
 30ml (2 tbs)  dijon mustard
500ml (2 cups) vegetable oil
 15ml (2 tbs) water
salt & pepper

      In a blender, combine the egg yolks, lemon juice, white vinegar & mustard and blend on medium-high speed. While the blender is going, gradually add oil in a slow steady stream. Add a couple tablespoons of room temperature water to loosen then mayo. Season with salt & pepper.

       Health note: This recipe uses raw egg yolks, so there are a couple things you need to be mindful of. The safest option is to use pasteurized eggs, but regular eggs are fine so long as they are as fresh as possible. Using regular eggs for this recipe poses about the same health risk as eating cooked eggs with a runny yolk. Homemade mayo should be kept refridgerated and discarded after 3 days.  


  1. Just wondering, when you say "just 3 ingredients: eggs, vinegar and water", did you mean "eggs, vinegar, and oil"? I've never heard of mayo without the oil...

  2. That's totally a typo! Thanks for pointing that out. You certainly won't get very far without any oil!