I love to make Homemade Mayonnaise. It’s so simple and always tastes much better! To make aioli just add 1 minced garlic clove to the egg mixture and substitute extra virgin olive oil for the canola oil.
1 Large Egg Yolk
1 ½ Teaspoons Fresh Lemon Juice
1 Teaspoon White Wine Vinegar
¼ Teaspoon Dijon Mustard
½ Teaspoon Kosher Salt
¾ Cup Canola Oil (Divided)
Combine the egg yolk, lemon juice, vinegar, mustard and ½ teaspoon of salt in a large bowl. Whisk until blended and bright yellow. You will need to whisk for about 30 seconds. Using a ¼ teaspoon measure and whisking constantly, add ¼ cup of the canola oil to the yolk mixture. Do this a few drops at a time. This should take about 4 minutes. Gradually add the remaining ½ cup of canola oil in a VERY slow thin stream. You will need to whisk constantly until the mayonnaise is thick. This should take about 8 minutes. The mayonnaise will be lighter in color. Cover and chill. You can make this mayonnaise up to 2 days in advance. Remember to keep chilled. Makes ¾ cup.