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. Depending upon the acidity of the vinegar, you may have to add a touch more oil.
Into a food processor place:
- 2 tbsps (30 mL) local apple cider vinegar
- 1 egg
- 1/2 – 1 tsp (2 – 5 mL) dry mustard
- 1/2 tsp (2 mL) Canadian salt (see the Shop Like a Canadian list)
Process for about 10 seconds then pour in, in a narrow stream
- 1 cup (250 mL) canola, camelina or freshly pressed sunflower oil
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) .