It is called the mother of all dips. Yes today I share the recipe of homemade Mayonnaise !
Homemade mayo is the best thing that can happen to anyone who loves mayonnaise. Since this is homemade with natural ingredients and preservative-free, keep in mind that the shelf life may not be as long as the store bought mayonnaise which is surely full of stabilizers and preservatives.
This should not worry you though, because it is the simplest thing to make. It takes precisely seven minutes to make this much quantity.
You need to be careful while adding the oil as the slower you pour it better it emulsifies. To see mayo being made is almost magical !!
Here I've made this recipe with my regular cooking oil, you could however use olive oil if you like and also use mustard oil. If using mustard oil, remember to omit the mustard that is added separately in this recipe.
Mayonnaise can be eaten as it is .....use it with burgers, fries, soup sticks or add different herbs and other ingredients to change its flavour. No wonder it is called the mother of all dips as it beautifully adapts to various different flavours and tastes great on its own too.
Also if you want to omit mustard altogether you can do that as well. That will give you a pure white mayo unlike this creamy looking dip.
2 egg yolks (free range and very fresh eggs)
2 tbsp red wine vinegar
1 tbsp lemon juice
2 tsp Dijon mustard (I used Frenchie's Mustard)
1 tsp salt
3 cloves of garlic crushed (optional. I added)
a pinch or 2 of sugar
500ml / 2 cups of oil (it can be olive oil, or your regular cooking oil)
1. In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard.
2. With the processor still running, slowly add the oil in a slow thin stream until it has all emulsified.
3. Check the taste and add the salt and pepper.
Store in a jar and refrigerate.
- This is a basic mayonnaise recipe. You can add different herbs and spices and change the flavour as you like.
- Store in refrigerator only.
- You could replace red wine vinegar with regular white vinegar as well.