Ingredients
¾ Cup Extra Light Olive Oil
1 Egg Yolk
2 Teaspoons Dijon mustard - I used American Mustard
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Level Lemon Juice
¼ Teaspoon Sea Salt or to taste
Method
Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar. Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.
Once the ingredients are incorporated you see it thicken at the bottom then keep processing immersion blender pulling it up and down until completely blended.
Use a spatula to stir the mayo vigorously after blending to smooth it out.
Store in the fridge for 4-5 days.If you like a strong mustard taste then increase it by ½ teaspoon.
Labels: Super Club Saturday, Mayonnaise, Jams & Sauces, Salad, Sandwiches, Homemade
Welcome to Supper Club Saturday #2 (February 2022)
- Easy In A Minute Super Thick Mayonnaise from Sneha’s Recipe
- Leftover Turkey Salad (Sandwiches) from Making Miracles
- Olive Garden Salad Dressing from Palatable Pastime
- Pork Tenderloin with Roasted Grapes from A Day in the Life on the Farm
- Ratatouille with Cheese from Patyco Candy Bar
- Rose Chia Pudding from Magical Ingredients
- Steak Diane from Art of Natural Living
Well, it doesn't get much easier than that!! Thanks Sneha.
ReplyDeleteIn a minute! Amazing! I have never attempted to make mayo, but now with this recipe will give a try.
ReplyDeleteHomemade mayonnaise with olive oil is the best!
ReplyDelete