Mayonnaise
Mandee Rosario @malicemandee
Cooking Instructions
- 1
Blend eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender for 30-ish seconds.
- 2
Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender. We’re looking for a little stream of oil here. Avoiding pouring it all in at once… your mayo can turn out runny and clumpy.
Add a little oil at a time and you’ll see the mayo mixture ‘fluff up’ into a creamy consistency. - 3
Blend for another 10-20 seconds.
- 4
Store in airtight glass container in fridge for 1-2 weeks (if using fresh eggs).
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