Recipe: homemade mayonnaise

photo 3 - Version 2

Homemade mayonnaise is easier to make than you may think, and quicker. With the help of an immersion blender, you can have fresh homemade mayonnaise in 2 minutes or less. And when making mayo at home, you can build off the basic recipe to customize different flavour variations like garlic mayo, spicy mayo, or herbed mayo.

Since the list of ingredients is so simple, using high quality eggs is important, as the egg adds to the flavour and richness of the final product. In the #YVFkitchen, we obviously choose Yorkshire Valley Farms organic eggs! Use your homemade mayonnaise to add a little zip to your favourite sandwiches; add to leftover chicken pieces to make chicken salad; chop up hardboiled eggs make egg salad; or try dipping baked potato or sweet potato wedges into mayonnaise instead of ketchup.

homemade mayonnaise
1 Yorkshire Valley Farms organic egg yolk
1 tbsp lemon juice
1 tbsp water
1 tsp Dijon mustard
1 cup neutral-flavoured oil (we used organic sunflower oil)
pinch of salt

flavour variations:
garlic mayo: add ½ tsp garlic powder or 1 clove minced fresh garlic
spicy mayo: add 1 tbsp Sriracha sauce (you can add more for even more kick)
herbed mayo: add ¼ cup chopped fresh herbs such as parsley, cilantro, chives

tools: immersion blender (also called a stick blender or hand blender)

Place egg yolk, lemon juice, water, mustard, salt, and flavour variation ingredients if including, in the bottom of the immersion blender cup. Alternatively, you can use a 500mL wide mouth mason jar, which saves some dishes, as you can store the finished mayonnaise in the jar.

Pour oil into the cup and allow ingredients to settle for a few seconds.

Submerge immersion blender into the cup, all the way to the bottom, and turn it on. The ingredients will begin to emulsify and your mayonnaise will form. Tilt the cup and/or move the blender up and down within the mayonnaise to ensure all the oil has been incorporated. Season with additional salt if needed.

Store in the refrigerator in a sealed container for up to one week.