skip to content
Canola Oil in The Professional Chef's Kitchen

Canola Mayonnaise

Canola Mayonnaise
Ingredients Amount
Pasteurized egg yolks 2
White wine vinegar ½ oz.
Water ½ oz.
Dijon mustard 1 tsp.
Canola oil 1½ cups
Salt ½ tsp.
Pepper ¼ tsp.
Lemon juice 2 tsp.

Method

  1. In a bowl, combine the yolks, vinegar, water, and mustard. Mix them together with a balloon whip until the mixture is slightly foamy.

  2. Gradually add canola oil in a thin stream, constantly beating them with a whip until they are incorporated and the mayonnaise is thick.

  3. Adjust the flavor to taste with the salt, pepper, and lemon juice.

  4. Refrigerate the mayonnaise immediately.

Note: To make sun-dried tomato mayonnaise. Add ½ cup chopped sun-dried tomatoes, 1 teaspoon minced garlic, and 1 teaspoon toasted and ground fennel.

Yields 1 pint