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How To Make Mayonnaise

Mayonnaise Recipe

Keep in an airtight container in the refrigerator.
Servings 5
Prep Time 15 minutes

Equipment

  • Blender
  • Glass Bowl

Ingredients

  • 2 Egg Yolks
  • 2 tsp Teaspoon of Vinegar
  • 1 tbsp Tablespoon of Mustard
  • � tsp Half Teaspoon of Pepper
  • 220 ml Vegetable Oil
  • A Pinch of Salt

Instructions

  • Add egg yolks, vinegar, mustard, pepper and salt into a glass bowl.
  • Blend it until it becomes frothy.
  • Begin adding the oil gradually as you blend the mixture.
  • Keep on adding the oil while blending until the mayonnaise becomes thicker.

Notes

  • Use a glass bowl. A metal bowl can make the mayonnaise have a green tinge to it.
  • Make sure your egg is at room temperature, not cold. Cold eggs will make it harder to emulsify.
  • It is best to use just the egg yolks, instead of whole eggs as the egg whites will make your mayonnaise have a raw egg aftertaste.
  • Aside from sunflower oil, you can use other flavourless oil such as corn oil, and groundnut oil. Olive oil and extra virgin olive oil can give a good bitter aftertaste to the mayonnaise, which is preferable to some people.
  • You can mix the mixture manually by using a whisk, but you should add the oil gradually and slowly to prevent splitting of the ingredients.
  • If your mayonnaise is still runny, add some extra oil and blend it again.
  • If your mayonnaise seems oily, you can add a splash of water, vinegar or lemon juice and blend it again so that it will emulsify better.