You can never have too many side dish recipes, so give Homemade Mayonnaise a try. This recipe serves 3. One portion of this dish contains around 1g of protein, 58g of fat, and a total of 516 calories. A mixture of canolan oil, wine vinegar, egg yolk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. From preparation to the plate, this recipe takes about 45 minutes.
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl.
Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.