Mayonnaise Salad Dressing
By making your own Mayonnaise Salad Dressing you have the choice as to which kind of oil you would like to use.
My preference being Canadian canola oil opposed to olive oils.
Extra Virgin Olive Oil is always good and has its place, but I find it has a very distinctive flavor depending on what country it is from. Therefore, I prefer to use Canola oil for my mayonnaise, as I find its flavor is not so strong, and is also produced in my home country.
Mayonnaise tastes especially good served with cold fish and meat or on top of tomatoes on toasted bread, but it is mostly used to bind cooked salads or raw vegetables. I often combine it with cooked salad dressing as it is less fattening that way and still tastes very good.
Note: This recipe can easily be doubled, and is a breeze to make using a food processor or electric blender, but can also be made whisking by hand.
I always have some in a jar with a tight fitting lid in the refrigerator, as it keeps well for quite a while, along with a jar of homemade cooked salad dressing.
This recipe makes about 1/2 cup but can easily be doubled.
- 1 egg yolk
- 1 tsp. prepared mustard
- 1/4 tsp. salt
- 1 tsp. sugar
- 1 tbsp. vinegar or lemon juice
- 1/2 cup any good quality salad oil
- In a mixing bowl, whisk together the egg yolk, prepared mustard, salt and sugar until thick.
- Whisk in the oil, 1-2 tbsp. at a time.
- Presto, it is finished.
- Tip:: To extend and make a less oily mayo, mix 1 tbsp. corn starch with 1/2 cup water, stir constantly, boil until thick.
- Slowly whisk this mixture into the above.
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