• Canola Mayonnaise


    Yields 1 pint

    • Ingredients
    • Pasteurized egg yolks
    • 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.


    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.
    5. 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.