10-Minute Homemade Mayonnaise
Tomato season is just around the corner, which means, for many of you, BLTs and toasted tomato sandwiches will be de rigueur as you eat your way through August.
In addition to the ruby red and juicy fruit (yes, tomatoes are a fruit) required for your favourite no-cook meal, mayonnaise is the second essential ingredient needed in order for these popular sandwiches to come together. While you can easily pick up a container of your favourite condiment at the grocery store, making it from scratch at home is quicker and definitely tastes much better – not to mention really easy to make.
The only items necessary to make mayonnaise from scratch are likely already living in your pantry and fridge: eggs, Dijon mustard, lemon juice, salt, pepper and oil. I’m convinced that once you start making your own condiments, you’ll find it difficult to go back to the store-bought varieties.
A few notes:
- Because we use raw eggs in the recipe, make sure you choose fresh, organic and pasteurized.
- All ingredients should be at room temperature before starting.
- I suggest lemon juice for the acidity, but feel free to use equal parts lemon juice and white wine vinegar, if desired.
- Neutral flavoured oils, such as canola, safflower, sunflower or grapeseed, are best for mayonnaise and I like to use them with the olive oil in my recipe. Play around with different varieties until you find the flavour that works best for you.
- Homemade mayonnaise keeps for 5-7 days in the refrigerator.
Have you ever made mayonnaise before? What is your favourite summer sandwich?
Find the full printable recipe here: 10-Minute Homemade Mayonnaise