Recipe: My Dad’s No Fail Mayo

by Anne Maxfield on May 3, 2010

Accidental Locavore MayonnaiseThe Accidental Locavore never buys mayonnaise anymore because it’s so easy to make, and once you’ve had homemade mayo, you’re spoiled for life. The only downside (if there could possibly be one) is that, like ice cream, you learn exactly what’s in it. As Kerry, chef from one of my favorite restaurants, Cafe Miranda would say it’s an extremely efficient fat delivery system…but yummy!
My dad taught me a long time ago how to make mayo, so here is his no-fail mayo. This makes about a cup.

  • 1 egg yolk (at room temperature)
  • 1 tablespoon lemon juice (or vinegar of your choosing)
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • (optional: 1 small clove of garlic, herbs like tarragon etc.)
  • About 1 cup canola or any vegetable oil
  • Salt to taste

In the bowl of a food processor (blender, or stick blender will work) add the egg yolk, lemon juice, olive oil, mustard, garlic and salt. Process a few times until well mixed. With the motor running, very slowly pour in about a cup of oil. You need to be patient or the mayo will separate. As you keep pouring you will see it start to thicken and then thin out a little. When it’s your desired texture, stop, and taste. Correct seasonings and you’re done. Serve and enjoy!

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{ 4 comments… read them below or add one }

Wendy May 4, 2010 at 5:17 pm

Love the recipe! I am going to try it—running out to get asparagus!

annemax May 4, 2010 at 7:48 pm

If you thin out the mayo with a little lemon juice, some zest, a little olive oil, and cumin, then roll the asparagus in it, and grill them…delicious and they don't stick to the grill!

annemax May 14, 2010 at 2:03 pm

in tomato season, add lots of fresh basil: rough chop
for a neat raw cauliflower dip, take about a half cup of your mayo, add
about a teaspoon of lemon juice, about a tablespoon of sour cream, curry powder to taste, and salt, if necessary (i use adobo)
…..and, for a lush, luxe treat, try tarragon vinegar instead of lemon juice, find some tarragon mustard, and throw in lots of fresh tarragon, rough chop
bon appetit! mom

Dianne May 7, 2012 at 9:18 am

Going to try this. Thank you.

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