Best Ever Homemade Mayonnaise
photo by lauralie41
- Ready In:
- 2 large free-range eggs (the freshest you can get)
- 2 teaspoons salt
- 2 teaspoons dry mustard (Keen's)
- 1⁄4 cup white vinegar
- 2 cups vegetable oil (or slightly less)
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Very good, but too much mustard and vinegar (I used white wine vinegar). Tasty, but definitely a much stronger flavor than I wanted or expected. I would say truly outstanding for ham sandwiches, but I was making a waldorf salad and needed something milder. That said -- I thinned it out with yogurt and my salad was a big hit.
This is a very good recipe. It makes quite a bit. I used grapeseed oil and apple cider vinegar. It came out beautifully and tasty. Only 1 tsp of real salt. Next time I may use half vinegar and half lemon juice. Don't use evoo it tastes bitter. Have fun playing with this one. Perhaps some fresh cracked black pepper! Enjoy GMO free!
I was a little worried at first when I tasted the mayo because it seemed to salty. Put it in the fridge to set for awhile and used it to top Crafty Lady 13's recipe #316313 and the mayo was great. I did use my blender but next time I would use the food processer as the mayo had trouble blending at the top. Didnt find free range eggs so I used Eggland's Best and the 2 cups of vegetable oil. So much better and fresher tasting than store bought mayo. Made and reviewed for Recipe Swap #19.
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