MAYONNAISE – BACONNAISE – LEMON DILL MAYOLI

Makes a cup of mayonnaise If you’re the type of person that is always whipping out the Miracle Whip or heaping on the Hellmann’s, this is for you. Rather than buying sugary mayonnaise made with unhealthy oils, why not make your own? It’s pretty easy to do and, once you understand how to do it, it gives you the chance to flavor the mayonnaise any way you’d like! You can try bacon mayonnaise by replacing the oil with melted bacon grease. If you’d like to add herbs at the end, try lemon zest and dill. It makes a great flavor with fish. INGREDIENTS MAYONNAISE • 2 egg yolks • 2 tsp (10 ml) lemon juice • 1 tsp (5 ml) vinegar • ½ tsp Dijon mustard • pinch of salt • ¼ C olive oil • ½ C macadamia oil (If you don’t have macadamia oil, then use avocado oil, coconut oil (liquefied), or entirely olive oil) BACONNAISE • 2 egg yolks • 2 tsp (10 ml) vinegar • ½ tsp Dijon mustard • ¾ C bacon fat (liquefied) LEMON DILL MAYOLI • 2 egg yolks • 2 tsp (10 ml) lemon juice • 1 tsp (5 ml) vinegar • ½ tsp Dijon mustard • ¾ C olive oil • zest of 1 lemon • 2 tsp (10 ml) dill INSTRUCTIONS AND HOW KIDS CAN HELP 1. Whisk (we recommend electric, but you can do it by hand too) together the egg yolks, lemon juice, vinegar, mustard, and salt until well combined. 2. Slowly, slowly, slowly (like a sloth) drip in the oil while whisking hard, about 5 minutes. 3. Continue to whisk until the mayonnaise forms to your preferred consistency. This may take up to another five minutes if whisking by hand.

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Homemade mayonnaise takes about ten minutes and heads off in three directions: classic, baconnaise made with bacon fat, and a lemon-dill mayoli built for fish. Egg yolks, lemon juice, vinegar, and mustard, then a slow drizzle of oil. Once you know the technique, you can flavor it any way you like.

Pro Tips

• The drizzle is everything: add the oil as slowly as a sloth would — a thin stream while whisking hard — or the emulsion never sets.
• Use an electric whisk if you have one; by hand, expect up to five extra minutes of whisking to reach a thick, spreadable consistency.
• No macadamia oil? Avocado oil, liquefied coconut oil, or all olive oil all work in the classic version.
• For baconnaise, replace the oils entirely with ¾ cup of liquefied bacon fat — whisk it in just as slowly while it's still pourable.
• Stir the lemon zest and dill in at the very end for the mayoli, so the herbs stay bright rather than bruised.

Frequently Asked Questions

Can I make mayonnaise by hand without a machine?

Yes — the recipe works with a plain whisk; it just takes up to five more minutes of steady whisking as you drizzle in the oil.

Which oils should I use for homemade mayo?

The classic base is ¼ cup olive oil plus ½ cup macadamia oil; avocado oil, liquefied coconut oil, or entirely olive oil are the listed swaps.

What's the difference between the three versions?

Classic uses oil, baconnaise swaps in ¾ cup liquefied bacon fat, and the lemon-dill mayoli adds lemon zest and dill to the olive-oil base — that one's made for fish.

How long does homemade mayonnaise keep?

Keep it refrigerated and use it within about a week, since it's made with raw egg yolks and no preservatives.

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