Mayonnaise - Homemade

Mayonnaise - Homemade

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    ounces


Ingredients

  • 1

    fresh egg, at room temperature

  • 2

    tsp. apple cider vinegar

  • 2

    tsp. lemon juice

  • 1

    tsp. mustard

  • ½

    tsp. salt

  • ½

    tsp. garlic powder

  • Large pinch of sugar

  • 1

    cup vegetable oil

Directions

In a food processor, or in a mixing bowl with electric beaters, add the egg and beat on medium speed until pale yellow and foamy. Add the vinegar, lemon juice, mustard, salt, garlic powder, and sugar, and continue to mix until well blended. With the mixer or food processor on medium-high speed, slowly begin to drip in the oil. Once about ¼ cup of the oil has been added, reduce speed and add the remaining oil in a thin, steady stream. Add any further seasonings to taste. Place in an airtight container, and refrigerate 1-2 hours until thickened. Store in the refrigerator up to 1 week. Tip: Because the egg is uncooked, the use of pasteurized eggs is recommended. The egg must be room temperature, and the oil must be added excruciatingly slowly, otherwise the mayo will not properly emulsify. The use of earbuds is recommended to help pass the time during this step.


Nutrition

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