Joanne Weir Follow @ChefJoanneWeir



Makes about 1 cup


1/2 cup mild olive oil (not extra virgin)
1/2 cup vegetable, canola or safflower oil
1 egg yolk
1 teaspoon Dijon mustard
2-3 cloves garlic, minced or mashed with a mortar and pestle
Juice of 1 lemon
salt and freshly ground black pepper


Combine the olive oil and vegetable oil in a liquid measuring cup or small pitcher.
In a small bowl, whisk egg yolk, mustard adn 1 tablespoon of the combined oil together until an emulsion
is formed.  Add the remaining oil to the emulsion drop by drop, whisking constantly.  Continue to do this in a fine steady stream, whisking, until all of the oil has been added.  Do not add the oil too quickly and be sure that the emulsion is homogenous before adding more oil. Add the garlic and lemon juice and season with salt and pepper to taste.
The mayonnaise can be made 7-10 days in advance, as long as the garlic isn't added until the day of serving.

Note:  Raw eggs carry the risk of salmonella poisoning.  Dishes containing raw eggs should not be consumed by the very young, the very old, pregnant women, or anyone with a compromised immune system.