Mayonnaise

Mayonnaise

It suddenly occurred to me today that I’ve never shared my recipe for creamy, classic mayonnaise; here it is! Use it as a base for any all of your favourite sauces and salads.

Here is a simple recipe for THE creamiest, most delectable Mayonnaise/salad dressing/ condiment you will EVER experience, you’re welcome 🙂 

This is what you’ll need

1 Large egg at room temperature

2 tsp Dijon mustard

½ tsp salt

¼ tsp pepper

1 Cup canola oil

2 tsp white wine vinegar

This is how you make it

Using a food processor or blender, mix the egg, Dijon, salt and pepper until smooth.

Slowly drizzle in the oil and continue to mix until it thickens.

Add in the vinegar.

Refrigerate, covered until you’re ready to devour!

Notes:

1. I used white wine vinegar but really any vinegar will work.
2. Feel free to use lemon juice in place of vinegar.
3. Vegetable oil will work but I prefer canola (I haven’t tried olive oil).
4. Feel free to go with white pepper instead of black if you don’t want the flex.
5. Originally posted on July 9, 2016!

Ingredients used in this dish

Great Value Canola Oil

Other recipes you might like

Tex-Mex Mayonnaise

French Onion Mayonnaise

Jalapeno Mayonnaise

Recipe card below⬇️⬇️⬇️

Mayonnaise

It suddenly occurred to me today that I’ve never shared my recipe for creamy, classic mayonnaise; here it is! Use it as a base for any all of your favourite sauces and salads.

Servings	Prep Time
1 1/2 cups	5 minutes

Servings Prep Time 1 1/2 cups 5 minutes

Mayonnaise It suddenly occurred to me today that I’ve never shared my recipe for creamy, classic mayonnaise; here it is! Use it as a base for any all of your favourite sauces and salads. Servings Prep Time 1 1/2 cups 5 minutes Servings Prep Time 1 1/2 cups 5 minutes

Ingredients

• 1 large egg at room temperature
• 2 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper (see notes)
• 1 cup canola oil
• 2 tsp white wine vinegar

Servings: cups

Instructions

1. Using a food processor or blender, mix the egg, Dijon, salt and pepper until smooth.
2. Slowly drizzle in the oil and continue to mix until it thickens.
3. Add in the vinegar.
4. Refrigerate, covered until you’re ready to devour!

Recipe Notes

1. I used white wine vinegar but really any vinegar will work.
2. Feel free to use lemon juice in place of vinegar.
3. Vegetable oil will work but I prefer canola (I haven’t tried olive oil).
4. Feel free to go with white pepper instead of black if you don’t want the flex.

Share this Recipe

Powered byWP Ultimate Recipe