Mayonnaise is so easy to make at home. I'll show you how to whip up your own batch with a few staple ingredients from your fridge, a sturdy bowl and a whisk.

Olive oil mayonnaise

<p>The Editorial Team of Chatelaine magazine.</p>

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What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

How to make homemade mayonnaise

One thing I never purchase at the grocery store is packaged mayonnaise. I use mayo so rarely at home that if I were to purchase a jar, it would sit in my fridge way past the expiry date. Instead, whenever I recipe calls for mayonnaise, I make my own.

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