Making Mayonnaise

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is more budget-friendly.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative, while egg whites are cheaper than whole eggs.

Start with all ingredients at room temperature.

Put 1 egg yolk into a mixing bowl.

Add 1 spoonful of mustard to the bowl.

Add some vinegar and lemon juice and whisk everything together.

Gradually whisk in the vegetable oil, starting with a few drops at a time.

Continue whisking constantly while adding the oil slowly to help it incorporate well.

If the mixture separates, stop adding oil and whisk until everything comes together.

Keep adding oil slowly and whisking until all the oil has been absorbed and the mixture is fully emulsified.

The mixture should be thick and opaque.

Add salt and white pepper and whisk them in.

Use the mayonnaise right away or keep it refrigerated in an airtight container for up to 2 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens