Source: The Culinary Institute of America | Catégorie: Sauces

Canola Oil Mayonnaise

This classic recipe was developed at The Culinary Institute of America by Chef-Instructor Brenda La Noue. Canola oil’s neutral flavor and light texture is perfect for homemade mayonnaise. See Chef Almir Da Fonseca prepare the recipe in the video below.

Canola Oil Mayonnaise


  • 2 pasteurized egg yolks
  • 2 Tbsp white wine vinegar 30 mL
  • 2 Tbsp water 30 mL
  • 1 tsp Dijon mustard 5 mL
  • 1 1/2 cups canola oil 375 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp ground black pepper 1 mL
  • 2 tsp lemon juice 10 mL


  • 1. In bowl, combine yolks, vinegar, water and mustard. Whisk together until mixture is slightly foamy.
  • 2. Gradually add canola oil in a thin stream, constantly beating with whisk until incorporated and mayonnaise is thick.
  • 3. Add salt, pepper and lemon juice.
  • 4. Refrigerate mayonnaise immediately. Use within one week.
  • Tip: To make sun-dried tomato mayonnaise, add 1/2 cup (125 mL) chopped sun-dried tomatoes, 1 tsp (5 mL) minced garlic and 1 tsp (5 mL) toasted, ground fennel.


2 cups (500 mL)


1 Tbsp (15 mL)


Per Serving

Lipides14 g
Gras saturés1 g
Cholestérol15 mg
Glucides0 g
Fibres0 g
Sucres0 g
Protéines0 g
Sodium55 mg
Potassium2 mg