Mayonnaise dip is my all time favorite which I usually prepared at home. I think every kitchen should have mayonnaise dip as it is simple to make and has better flavor than store bought.
I think every kitchen should have mayonnaise dip as it is simple to make and has better flavor than store bought.
- 1 large Egg yolk
- 1 ½ teaspoon Fresh lemon juice
- 1 teaspoon White wine vinegar
- ¾ cup Canola oil
- ¼ teaspoon Dijon mustard
- ½ teaspoon Salt
In a big bowl combine egg yolk, lemon juice, mustard, vinegar, and salt.
Whisk about 30 seconds until well blended and appears bright yellow.
Now add ¼ cup oil to yolk mixture, a few drops at a time for about 4 minutes.
Gradually add remaining ½ cup oil in a very slow thin stream, and whisk it constantly until mayonnaise is thick.
When you will find the mayonnaise is becoming lighter in color, cover, and chill.
A mayonnaise dip is the mother of many sauces. This dip can be stored up to 2 days ahead. The gentle creaminess of this dip is overwhelming and you can serve it with many fried or baked dishes.