If you’ve only ever eaten store-bought mayonnaise, then we really encourage you to try this Homemade Basic Mayonnaise recipe. It’s super easy to make at home, and will leave you wondering why you ever opted for store-bought in the past. Yes, some people are concerned about eating raw egg. In that case we encourage you to stop eating mayonnaise, because that’s just what it is.
Homemade Basic Mayonnaise
Course: SaucesCuisine: AustralianDifficulty: Easy
Servings
1
cupPrep time
10
minutesCooking time
0
minutesCalories
90
kcalTotal time
10
minutesA creamy homemade mayonnaise whipped from eggs, oil, and vinegar. Fresh, versatile, and perfect for sandwiches, salads, and dips.
Cook Mode
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Ingredients
2 Egg yolk
2.5 tsp White vinegar
0.5 tbsp salt and pepper-to taste
1 cup Olive oil
Directions
- In a food processor, or in a container with a stick blender, process the egg yolks, salt, pepper and vinegar. Process for around 10-15 seconds, or until well combined.
- With the processor still running (pour through the top for food processor), add the cup of olive oil. Pour slowly! Continue to process until your mix is thick and creamy.
- If you find the mixture is too thick, add some hot water to thin it down. There you have it, around 1 and 1/4 cup of mayo!
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