Mayonnaise

Mayonnaise is a creamy, versatile sauce for sandwiches, dips, and dressings.

You’ll Need:

• 1 egg (room temperature)

• 1 tsp mustard (Dijon or yellow)

• 1 tsp vinegar or lemon juice

• ½ cup (120ml) neutral oil (vegetable, canola, or light olive oil)

• Salt to taste

Steps:

• Combine egg & mustard: In a bowl, whisk together the egg, mustard, and vinegar/lemon juice.

• Add oil slowly: While whisking constantly, drizzle in oil very slowly at first. The mixture will begin to thicken.

• Continue adding oil: Once it starts to emulsify (combine/blend), you can add the oil a little faster, whisking continuously until smooth and creamy.

• Season: Add salt to taste. Optional: extra lemon juice or mustard for flavour.

Tips for Beginners:

• Room temperature egg helps the sauce emulsify (combine/blend).

• Add oil very slowly at the start - too fast and the sauce may split.

• If it splits, whisk in a teaspoon of warm water to bring it back together.

• For thicker mayo, add more oil; for thinner, add a little water or lemon juice.

Variations:

• Garlic mayo/aioli: Add 1–2 crushed garlic cloves.

• Herb mayo: Stir in chopped parsley, dill, or chives.

• Spicy mayo: Add Sriracha, paprika, or cayenne.

• Lemon mayo: Extra lemon juice for a tangy flavour.