If you’ve never tasted fresh homemade mayonnaise you are in for a treat.

Fresh mayonnaise is so silky and nothing like its stepsister in the jar.

Prep time: 5 minutes Cook time: 0 minutes

Ingredients:
2 egg yolks, at room temperature, or 1/4 cup (50 mL) pasteurized eggs (liquid or in the shell) (see Tips)
2 tablespoons (25 mL) white wine vinegar
1 teaspoon (5 mL) dry mustard
1 teaspoon (5 mL) sea salt
1 teaspoon (5 mL) granulated sugar
1/2 teaspoon (2 mL) ground white pepper
1 cup (250 mL) vegetable oil

Directions:
1. In a food processor fitted with a metal blade, process egg yolks, vinegar, mustard, salt, sugar and pepper until smooth, for 2 minutes. With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise.

2. When all the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture. Replace lid and process for about 15 seconds.

Makes 1 cup.

• This mayo recipe contains raw egg yolks. If you are concerned about the safety of using raw eggs, use pasteurized eggs in the shell or pasteurized liquid whole eggs, instead. Mayonnaise keeps well, covered and refrigerated, for up to 5 days. If using pasteurized eggs, it will keep for up to 2 weeks.
• If egg yolks are not processed for the full 2 minutes they will not emulsify correctly when the oil is incorporated.