Homemade Mayonnaise

Homemade MayonnaiseSince so little mayonnaise (if any) on our supermarket shelves is a Product of Canada — and since it’s so very easy to make, here’s our recipe.  Update it with fresh herbs or minced garlic or simply use, as is, in a classic potato salad (we like to mix it with a bit of sour cream). Depending upon the acidity of the vinegar, you may have to add a touch more oil.  AND…by the way, there is not one non-Canadian ingredient in this recipe! 

Into a food processor place:

  • 2 tbsps (30 mL) local apple cider vinegar
  • 1 egg
  • 1/2 – 1 tsp (2 – 5 mL) dry mustard
  • 1/2 tsp (2 mL) Canadian salt (see the Shop Like a Canadian list)

Process for about 10 seconds then pour in, in a narrow stream

  • 1 cup (250 mL) canola, camelina or freshly pressed sunflower oil

The mixture will thicken immediately and create a fluffy mayonnaise.  Spoon into a glass jar and refrigerate till needed.  Stores for about a week.

Makes about 1 1/4 cups (310 mL) .

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Author: Anita

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