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You are here: Home / Recipes / Mayonnaise

Mayonnaise

March 12, 2020 By Lisa Leave a Comment

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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.

Mayonnaise I LisaGCooks.com

 

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Mayonnaise I LisaGCooks.com

Mayonnaise


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  • Author: Lisa G Cooks
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups 1x
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Description

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


Ingredients

Scale

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


Instructions

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!
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: condiment
  • Method: blender/food processor
  • Cuisine: American

Keywords: Mayonnaise, mayo, sauce, aioli, homemade, homemade Mayonnaise, homemade mayo, homemade aioli, LisaGCooks.com

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Mayonnaise I LisaGCooks.com
Mayonnaise
Print Recipe
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 I LisaGCooks.com
Mayonnaise
Print Recipe
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.
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