Home-made Mayo

Tuesday 16th April 2019

Home-made Mayo

Home-made Mayo


for 1 cup

1 large pasteurized egg white, room temperature

1 teaspoon dry mustard powder

1 tablespoon distilled white vinegar

Canola or vegetable oil (240 mL)

1 tablespoon lemon juice

1 teaspoon kosher salt

Method of Preparation

In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute, until pale yellow.

With the processor running, very slowly start to add the oil, 1 tablespoon at a time. Once you’ve added half of the oil, add the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to incorporate.

Transfer to a clean, airtight container and store in the refrigerator. The mayonnaise should keep for up to 1 week.

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