Yield: Yields 1-1/2 cups
Homemade mayonnaise contains raw egg yolk. If you’re concerned about the safety of your yolks, buy pasteurized eggs.
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Herbed mayonnaise Stir 1 to 2 Tbs. finely chopped herbs into the finished mayonnaise.
Aïoli (garlic mayonnaise) Replace the mustard with 2 cloves coarsely chopped garlic.
Tartar sauce Stir 1/4 cup finely chopped cornichons, 1 Tbs. minced shallots, and 1 to 2 tsp. prepared horseradish into the finished mayonnaise.
Rémoulade Stir 1 Tbs. each finely chopped capers and cornichons; 1 tsp. each finely chopped chives, chervil, and tarragon; 1/4 tsp. each anchovy paste and Worcestershire sauce; and hot pepper sauce to taste into the finished mayonnaise.
I could not get this to work. Too much oil broke the emulsion--it was more like I needed two egg yolks and that amount of oil, or one yolk and far less (maybe less than half).
It would be helpful if you listed the amount of canola oil. I am assuming about l - 1 1/2 cups.
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