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Homemade Mayonnaise

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There's nothing quite like creamy, velvety homemade mayo to dress up sandwiches, cold pastas, salads and to use for dips. Here’s how to make this perfect condiment and flavour variations that will be a sure hit!

Tips for the perfect mayonnaise

  • Make sure to use good quality ingredients
  • Ingredients should be at the same temperature before combining
  • Incorporate the oil very slowly in a fine stream
  • Do not mix at high speed for too long

Expert Tip

The egg is an emulsifier — it allows two incompatible liquids, such as water and oil or vinegar and oil, to combine

Mayonnaise Recipe


  • 3-4 egg yolks
  • 5 ml (1 tsp) dry mustard
  • 5 ml (1 tsp) sea salt
  • 1 pinch white or cayenne pepper
  • 15 ml (1 tbsp) white vinegar
  • 500 ml (2 cups) extra virgin olive oil
  • 10 ml (2 tsp) freshly squeezed lemon juice
  • 15 ml (1 tbsp) hot water


Using a whisk or in the food processor, beat the egg yolks. Add the dry mustard, salt, pepper and a little vinegar. Incorporate the oil slowly in a very fine stream while whisking steadily. Gradually add the rest of the vinegar. Incorporate the lemon juice and hot water.

Yields 500 ml (2 cups)

How to make flavoured mayonnaise

Get creative and add spices, fresh herbs or citrus zest to your mayonnaise for a new flavoured condiment. Start by adding small quantities at a time and adjust accordingly. For example, use only 30 ml (2 tbsp) of sage or tarragon for every 250 ml (1 cup) of mayonnaise and add more if needed.