Preparation info
  • Makes

    4 Cups

    • Difficulty


Appears in
Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

This recipe doesn’t specify a type of oil, but your choice will determine the flavor of your mayonnaise. Grapeseed or olive oil will yield a fairly neutral product—good on its own or as the basis for other flavors. Finely grate some fresh garlic into the mayonnaise for aioli, or make it “culturally diverse” with garam masala. You can also use premium oil if you want to really go for it. My favorite condiment of all time (!) is fresh mayo made with almond oil. You can control costs by