Perfect Homemade Mayonnaise Recipe + Garlic Aioli | Cajun Remoulade | Comeback Sauce

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that whips well.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds depth while yellow is more common.

Separate the egg yolks from the whites in pasteurized eggs.

Stabilize the bowl with a damp towel underneath.

Whisk the egg yolks for 30 to 45 seconds until broken up.

Add water and white distilled vinegar, whisk for another 30 to 45 seconds until foamy.

Incorporate ground dry mustard and whisk for another 15 to 20 seconds.

Slowly drizzle in canola oil, starting with 1/8 teaspoon, whisking continuously until thick.

Finish with lemon juice and sea salt, whisk to combine.

For food processor method, add egg yolk, white distilled vinegar, and Dijon mustard to the processor and pulse to combine.

Slowly pour in oil while pulsing until thick, then add more vinegar and salt to finish.

For aioli, add 2 eggs, lemon juice, garlic clove, and Dijon mustard to the food processor and pulse.

Slowly add light virgin olive oil until thick, then finish with lemon juice and sea salt.

For Cajun Remoulade, mix mayonnaise with ground mustard, minced garlic, prepared horseradish, Cajun seasoning, hot sauce, Worcestershire sauce, lemon juice, and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens