By Recipe developed for Sur La Table’s Cooking Classes
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Homemade Mayonnaise
By Recipe developed for Sur La Table’s Cooking Classes
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Yield/Serves:
Makes about 1 cup
1 large egg yolk
1½ teaspoon fresh lemon juice
1 teaspoon white wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt plus more to taste
¾ cup canola oil
Combine egg yolk, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining ½ 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. Can be made up to 2 days ahead. Keep chilled.
