Homemade Mayonnaise


Homemade Mayonnaise

2 large eggs, room temperature

1 tbsp SMAK DAB Mustard (White Wine Herb, Curry Dijon or Hot Honey Jalapeno)

1 tsp kosher salt

2 tbsp lemon juice or white wine vinegar  

2 cups canola oil

In a food processor, add the eggs, mustard and salt. Start the motor, and very slowly drizzle in the oil (almost dribbling at first). Once the egg mixture starts to thicken a bit, pour a little faster until the mayo looks thick and creamy. Stop the motor and add the lemon juice. Run the processor again until the lemon juice is mixed in, then stop again to taste for seasoning. Add additional salt and lemon juice if needed. (Makes about 2½ cups of mayo)

Use this basic homemade mayo as a base for your potato or pasta salads, sandwiches and burgers, or creamy salad dressings! 

Optional Flavour Add Ins: 

  • Garlic Rosemary Mayo- Add 2 cloves of garlic and 1 tbsp freshly chopped rosemary at the same time as the mustard and continue on with the recipe 

  • Chipotle Mayo- add 1-2 whole chipotles in adobo sauce at the same time as the mustard and continue on with the recipe

  • Truffle Parmesan Mayo- Fold in 4 tsp truffle oil and 1/3 cup finely grated parmesan to the finished mayo