Why would anyone make homemade mayonnaise when you can buy some at the store for really cheap you ask? Well you have never run out of mayonnaise so late at night when everywhere is closed before. That is the only reason you would ask that question. Ok so maybe I am being a little dramatic but who doesn’t love to make homemade things? I know I certainly love to try new recipes at home and as they say necessity is the mother of invention. Although I did not invent mayonnaise, the day I ran out so late at night was when this invention in my kitchen happened.
I went with the most basic recipe I researched online and I added a little flavour to mine because I hate bland food. Most recipes called for dijon mustard and as I did not have that, I decided to make mine without all that. It is important to note that this mayonnaise would last 1-2 days in the fridge as it does not have preservatives so I would use this as an emergency resort. If you do not like strong flavours in your mayonnaise, You can take out the garlic from this recipe. For this recipe, continue reading….
Recipe for HomeMade Mayonnaise (Makes 1 cup)
2 large Eggs
1/2 teaspoon of Lemon juice
1/4 teaspoon Salt
1/4 teaspoon Sugar
1 clove Garlic (optional)
3/4 cups of Vegetable Oil (You can use Olive Oil)
Method
In a blender or food processor, crack open your 2 eggs and blend for 2 minutes to get it light and frothy.
Pour in your salt, sugar and garlic and blend for one minute.
Pour in your lemon juice and your oil and continue blending for 2 more minutes.
Using as dressing for your salad or sandwiches.
Refrigerate for 1-2 days only.
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