How to Make Mayo
All you need to make homemade mayonnaise are a few pantry staples and a mixer (or some elbow grease).
You will not believe how bright the flavor is when you skip the store-bought brand and make your own mayo.
1 Grab Your Ingredients
When I said simple pantry staples, I meant it! All you need to make your own mayonnaise is an egg yolk, 1/2 teaspoon of ground mustard (you can also use 1 teaspoon of prepared dijon mustard), 1 tablespoon of white wine vinegar, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of table salt, a pinch of sugar, and 3/4 cup of canola oil.
2 Whisk!
This is pretty much all it takes to make mayo! You can get your daily workout by whipping your mixture with a balloon whisk. You can also use a hand mixer (with whisk attachments), or put that stand mixer to work, which is what I did here. First, mix together the egg yolk and dry mustard.
After a minute, add half of the lemon juice (1 teaspoon) and half (1 1/2 teaspoon) of the white wine vinegar. Continue whisking; the liquid will have tiny bubbles in it at this point.
3 Slowly Drizzle in Oil
Raise the whisking speed and slowly drizzle in 1/4 cup of the canola oil. I set my stand mixer on 8 and just let it go.
4 Whisk More
As you slowly drizzle in the oil, you’ll see the mayo start to thicken. Add the remaining white wine vinegar and lemon juice. Whisk for another minute, then add the salt. Continue whisking. Drizzle in the remaining oil and whisk at medium high speed until you have reached your desired consistency.
You can use your mayo right away, but let it stand at room temperature for about an hour before covering tightly and refrigerating. Homemade mayo will keep in the fridge for up to 1 week.
