Homemade Mayonnaise

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I take a cue from Granny Foster and make it a practice always to keep a jar of homemade mayonnaise in the fridge. Once you realize how easy it is to make—and how much richer the flavor—you’ll never go back. After you’ve made this basic mayo, you can use it to create a plethora of easy dipping sauces and spreads simply by blending in flavorful herbs, spices, and relishes.


2 large egg yolks
2 cups canola oil
Juice and zest of 1 lemon
2 teaspoons distilled white vinegar
1 teaspoon Colman’s dry mustard
Pinch of ground cayenne pepper
Pinch of ground paprika
Sea salt and freshly ground black pepper
1 teaspoon hot water

1. Place the yolks in a large bowl and slowly whisk in 1 tablespoon of the canola oil. Slowly drizzle 1 cup of the remaining oil into the eggs, about 1 tablespoon at a time, whisking constantly.

2. Continue to whisk, alternating additions of the lemon juice and vinegar with the remaining oil, until all the oil has been added. Add the lemon zest, mustard, cayenne, paprika, and salt and black pepper to taste and continue to whisk until the mayonnaise is thick. This can also be done in a food processor or blender. Whisk in the hot water and refrigerate in an airtight container until ready to use, or for up to 1 week.