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Homemade mayonnaise is rich, creamy, and tangy in a way stuff from the jar can’t duplicate. Whipping up your own mayo also is a use of leftover egg yolks from making meringues and other egg-white-based recipes (like our Chocolate Angel Food Cake); the fresher the eggs, the silkier, tastier and more golden your may will be. I enjoy the satisfaction of whipping the egg yolks by hand, but you could use a blender, food processor, or stand mixer fitted with a whisk attachment (a good idea if you decide to double or triple this recipe). The amount of oil you’ll use depends on the size of the yolks and how thick you like your mayonnaise; for a stiff sauce, use more oil. This mayo is great spread on a sandwich, as well as in other recipes, like Bestest Buttermilk-Chive Dressing. To make alioli, substitute extra-virgin olive oil for canola, and add a clove or two of garlic that’s been mashed to a paste.

2 large egg yolks
2 teaspoons fresh lemon juice OR white wine vinegar
1/2 teaspoon Dijon mustard
3/4 to 1 cup canola oil
Salt to taste
Pinch cayenne pepper (optional)

Combine yolks, juice or vinegar, and mustard in a medium bowl. Whisk until smooth. Start adding oil one drop at time, whisking constantly, until an emulsion forms. Then add the oil in a steady drizzle, whisking constantly, until desired consistency. If the mayonnaise becomes too thick, add a bit more juice or vinegar. Whisk in salt to taste and cayenne, if desired.

Yields about 1 cup

By Alison Ashton