From Karyn Tomlinson's kitchen · Nouvelle, Minneapolis
blend · egg emulsion
NATIONAL AWARD WINNERHomemade Mayonnaise
From an award-winning kitchen
Ratio
CANOLA OIL 420LEMON JUICE 15
Ingredients
- CANOLA OIL420 ml
- EGG YOLK36 g
- SALT6 g
- DRY MUSTARD1 g
- LEMON JUICE15 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.
Originally published as Homemade Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Karyn Tomlinson / KSTP Chef School (published as “Homemade Mayonnaise”). Full citation lives in Provenance.