Prep 5 mins
Cook 0 mins
- 2 large eggs
- 1 teaspoon dry mustard
- 4 tablespoons apple cider vinegar
- 1 tablespoon seasoning salt
- 1 1⁄2 cups vegetable oil
- Blend eggs, vinegar, mustard and seasoning salt in the blender; add oil very slowly (steady flow) while blender continues to run.
- Might need to stir toward end of adding oil.
Updated - I am bumping this up to 5 stars. I really like this mayonnaise, especially after it sits in the fridge for a day or so. I made it again tonight and decided it definitely is worthy of 5 stars.
I took the advice of chef Rose is Rose and used only 1/2 teaspoon of seasoned salt. I figured I could always add more after I tasted it. The mayonnaise came together easily and I did end up adding another 1/2 teaspoon of regular salt to get the flavor I was looking for. I like the subtle flavor the seasoned salt gives this mayonnaise.
I needed some mayonnaise in a pinch and it was very easy to make. I also used only 1 teaspoon of salt. It tasted fine.
This was my first attempt at homemade mayonnaise and it turned out great! I did use my food processor rather than my blender (my preference). The only problem is, I believe one tablespoon of seasoning salt is too much, as it was very salty. Next time, I will try 1/4 or 1/2 teaspoon of salt and see if that works out better. It was very quick to make and I will be using this recipe again!! truebrit, thanks for sharing!