In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Homemade Mayonnaise
Makes about 3/4 cup
To Make Traditional Egg
Yolk Mayonnaise:
1 large egg yolk, save white
for later use
3 teaspoons freshly squeezed
lemon juice
1/4 teaspoon salt, plus more
to taste
1/2 teaspoon smooth dijon
mustard (not whole grain)
3/4 cup canola oil
To Make Egg White
Mayonnaise:
1 large egg white, save yolk
for later use
3 teaspoons freshly squeezed
lemon juice
1/4 teaspoon salt, plus more
to taste
1/4 teaspoon dry mustard
(like Colman's)
1/2 cup canola oil
In this exact order, add the
egg yolk (or egg white, if making the lowfat version), lemon juice, salt,
mustard and oil to a cup. Let the ingredients sit for one minute, as the egg
yolk settles to the bottom.
Place the immersion blender
into the cup and starting slowly pulsing the mixture. In a few seconds you will
see the mayo begin to form at the bottom. You can move the immersion lightly up
and down to finish. The whole process should take no more than one minute.
Scrape mayonnaise into a container; cover tightly and store in refrigerator for
up to one week.