Home made mayonnaise

Much better than the one you buy and very simple

  • 1 egg at room temperature

  • 1 tablespoon Dijon mustard

  • 1 tablespoon white wine vinegar

  • 1/4 teaspoon salt

  • 240 ml neutral flavored oil

  1. Add egg to the a ceramic bowl. Add the mustard, vinegar, and salt. Beat with a fork for 1 minute.

  2. Slowly add the oil in tiny drops until about a quarter of the oil has been added meanwhile mixing energetically with a fork by way of wrist (this is critical for proper emulsification).

  3. When you notice that the mixture is beginning to thicken and emulsify, you can increase to a very thin stream instead of drops of oil.

  4. When all of the oil has been added, taste mayonnaise for seasoning then add salt or extra vinegar to taste.




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