Creamy Homemade Mayonnaise
I'd been wanted to make a homemade mayonnaise to use it in a delicious potato salad or egg salad. I got a hand blender the other day, so I finally made it. I don't like the strong sourness in mayonnaise, so this recipe's taste is to my preference.
You can use 2 tablespoons of either vinegar or lemon juice only also.
You can use the egg beater, or a small blender instead of a hand blender. (It can be a lot of work, but you can use a whisk also.)
Be sure to mix the oil at each addition or you may fail!! Recipe by Natsumi
Creamy Homemade Mayonnaise
I'd been wanted to make a homemade mayonnaise to use it in a delicious potato salad or egg salad. I got a hand blender the other day, so I finally made it. I don't like the strong sourness in mayonnaise, so this recipe's taste is to my preference.
You can use 2 tablespoons of either vinegar or lemon juice only also.
You can use the egg beater, or a small blender instead of a hand blender. (It can be a lot of work, but you can use a whisk also.)
Be sure to mix the oil at each addition or you may fail!! Recipe by Natsumi
Cooking Instructions
- 1
In a deep container or a bowl, add all the ingredients except the vegetable oil.
- 2
Combine the ingredients completely until evenly mixed with a hand blender or some other small appliances (about 30 seconds).
- 3
Add 1 tablespoon of vegetable oil and mix well. Add another tablespoon of oil and mix evenly. Mix about 20 seconds at each addition of the oil.
- 4
Add the remaining oil in 3 batches, and stir and mix well at each addition (mix about 30 seconds to 1 minute each time).
- 5
When the mayonnaise is to your preferred softness or the thickness, it is done. Transfer it into a jar and store in the refrigerator.
- 6
The length of mixing time varies by appliance. Adjust the time while checking on the consistency.
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