Even though it is available ready-made in jars, tubs and tubes the
flavour doesn’t compare to a homemade mayonnaise. It’s super easy to
make and it’s healthier and you can make a lot of other sauces and
dressings from there.
Ingredients:
- 1 Egg
- 1 cup of Canola oil {this measure is aproximate}
- 1 tsp of white vinegar
- 1 small garlic clove
- Pinch of salt
- Black Pepper
Directions
First of all, put the egg yolks into a blender, add the garlic,
vinegar, salt and pepper. Mix well all of these together. Then, add a
continuous thin drop of oil to the egg mixture and mix this in.
As silly as it may sound, the secret to a great mayonnaise is making
sure to be pouring the oil in a very, VERY thin but steady stream,
keeping the blender going all the time. Don’t worry, it won’t take all
day long, because after a few minutes after you’ve added several drops
of oil, the mixture will begin
to thicken and go very stiff and lumpy. When all the oil has been added
{it’s up to you if you add the whole cup or you can stop when the
texture is good enough for you}, taste, adjust the flavouring by adding
more vinegar, if desired, and season with a little more salt and black
pepper to taste.
The homemade mayonnaise can be served at once or kept in the fridge for up to one day.
Easy Homemade Mayo Recipe
I love mayo on my sandwiches, but I hate the price tag that it
carries. Seriously. In my opinion, it is utterly ridiculous to charge
upwards of $4.00 per jar for something that is so simple to make! Now? I
don’t pay that and whenever I want mayo, I just whip up a batch of this
easy homemade mayo instead! It’s incredibly simple and it tastes so
much better than what you’ll find on any store shelf! Plus there are no
preservatives in it either so it’s better for you! When you make this,
you may end up with the typical white color, OR you may end up with more
of a yellow color depending on whether you use regular mustard or dry
mustard. Either way is fine and it tastes the same. Doesn’t mean you did
anything wrong. 
This recipe will make around 1 and 1/4 cups mayo and serving size is about a tablespoon.
You will Need:
- 1 whole egg
- 1/2 teaspoon dry mustard (you can use regular mustard if you don’t have dry.)
- 1/2 teaspoon salt (can be omitted if you need but it will change the taste slightly)
- 2 tablespoons white vinegar
- 1 cup canola or vegetable oil
Directions:
In a small bowl, combine add egg, dry mustard, vinegar, and 1/4 cup oil. You can also just use your blender if you prefer but I like to do things by hand so I use a small mixing bowl and a handheld stick blender.
Whip on low for 1-2 minutes. You’ll notice your eggs will get frothy. This is normal.
Turn your blender off, and scrape the sides of your bowl down.
Turn the blender back on and SLOWLY add the remaining 3/4 of oil.
When I say slowly, I mean slowly. Add it in as a slow drizzle like you
would if you were drizzling chocolate. mmmmmm chocolate…*ahem* sorry, got disctracted.
Continue to add the oil and blend until you have the consistency of mayo.
Easy peasy! It takes less than 10 minutes to whip up and I promise.
You will enjoy it immensely! Be sure to refrigerate any leftovers! It
will keep for about 2 weeks in the a covered dish in the fridge.
Refrigerated
Condiments
|
1/2 tsp
|
Dijon mustard
|
|
1 1/2 tbsp
|
Lemon juice
|
Baking & Spices
|
1/2 tsp
|
Salt
|
|
1/2 tsp
|
Sugar
|
Oils & Vinegars
|
1/2 tsp
|
Apple cider vinegar
|
|
3/4 cup
|
Vegetable or olive oil
|
Ingredients:
- 2 egg yolks
- 2 tbsp Lemon Juice
- 1 Tsp dry Mustard
- 2 dashes hot sauce
- 1/4 tsp salt
- 1 cup olive oil
Directions:
- Put all ingredients except for olive oil in bowl
- Mix with electric mixer on low
- Slowly add olive oil until no more will blend in. The mayo will look the consistency of pudding.
- Put back extra olive oil and put the mayo in a jar to store. Enjoy!
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