Mayonnaise From Scratch

Name: Mayonnaise From Scratch
Total time: 600 s
Yield: Yields 1 cup
Cuisine: British
Ingredients: 2 large eggs, room temperature; 2 tsp white vinegar; 1 cup sunflower oil; 1/4 tsp salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I was meal prepping for the weekend and realized that while I had potato salad on the menu, I had no mayonnaise in my fridge or pantry. This homemade mayonnaise was a quick fix and I might just stick with it.

Mayonnaise is a common dip provided by restaurants alongside ketchup. However, over there you can’t complain about how mustardy the commercial versions taste. Guess what, in your kitchen you can completely opt out of using mustard to add taste to your mayo; you can simply flavor it with your preferred additives even just regular salt and simply experience pleasure much more than guilt. #FakeAway

Bianca Mwale @bianca_eatsy

Saved

Ingredients

10 minutes

Yields 1 cup

2large eggs, room temperature
2 tspwhite vinegar
1 cupsunflower oil
1/4 tspsalt

Saved

Steps

10 minutes

1

Gather ingredients
2

Separate the egg whites from the yolks and discard egg whites. Add vinegar to the yolks in a bowl and whisk until thoroughly mixed
3

In a steady stream, slowly pour the oil over the egg mixture while whisking constantly and briskly until the mayonnaise has started to thicken. Once all the oil has gotten in, whisk the mayonnaise briskly to ensure all ingredients are fully incorporated
4

Mayonnaise is ready if oil does not separate from the eggs and if using the whisk you’re able to form a ribbon or an eight without it being too runny
5

Season with salt and taste. Use more salt if needed and whisk to combine. P.S.:- other additives can be used if intending to use the mayonnaise immediately including basil, parsley, garlic, onion and garlic powder etc
6

Store mayonnaise in a clean jar in the fridge for a maximum of 2 weeks
7

Used mine as potato salad dressing and dip for eggplant croquettes