Since so little mayonnaise (if any) on our supermarket shelves is a Product of Canada — and since it’s so very easy to make, here’s our recipe. Update it with fresh herbs or minced garlic or simply use, as is, in a classic potato salad (we like to mix it with a bit of sour cream). Depending upon the acidity of the vinegar, you may have to add a touch more oil. AND…by the way, there is not one non-Canadian ingredient in this recipe!
Into a food processor place:
Process for about 10 seconds then pour in, in a narrow stream
The mixture will thicken immediately and create a fluffy mayonnaise. Spoon into a glass jar and refrigerate till needed. Stores for about a week.
Makes about 1 1/4 cups (310 mL) .
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