Mayonnaise is a great item to have in the fridge as it can serve so many purposes. Not only is home made mayonnaise generally much nicer than store bought, it allows you to avoid any unnecessary sugar or additives.
Mayonnaise can be as easy or as complicated as you wish. I've gone for easy with this recipe. It's delicious and the ideal condiment with so many things.
This recipe makes about 210 g of mayonnaise (14-15 tablespoons).
Once all the ingredients have reached room temperature, separate the egg white from the egg yolk.
Place the egg yolk and the Dijon mustard into a bowl and blend until well combined.
Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil.
Note: Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil, whichever you prefer.
Keep pouring the oil until the mixture starts to look more like mayonnaise. Then, a slow steady stream of oil can be added. Keep the food processor on until it gets to a desired thickness. If the mayonnaise is not thick enough, add a bit more oil.
After you pour in all of the oil, add lemon juice, vinegar and season with salt. Add a few drops of sugar or stevia (if needed) and mix well.
If it's too thick, add a few drops of water.
Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow.
When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week.
To boost the flavour, when mixing, add a teaspoon of garlic, or onion powder, or honey.
If you want the mayonnaise to last several months, add a tablespoon or two of whey protein powder.
Ingredients
Directions
Mayonnaise can be as easy or as complicated as you wish. I've gone for easy with this recipe. It's delicious and the ideal condiment with so many things.
This recipe makes about 210 g of mayonnaise (14-15 tablespoons).
Once all the ingredients have reached room temperature, separate the egg white from the egg yolk.
Place the egg yolk and the Dijon mustard into a bowl and blend until well combined.
Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil.
Note: Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil, whichever you prefer.
Keep pouring the oil until the mixture starts to look more like mayonnaise. Then, a slow steady stream of oil can be added. Keep the food processor on until it gets to a desired thickness. If the mayonnaise is not thick enough, add a bit more oil.
After you pour in all of the oil, add lemon juice, vinegar and season with salt. Add a few drops of sugar or stevia (if needed) and mix well.
If it's too thick, add a few drops of water.
Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow.
When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week.
To boost the flavour, when mixing, add a teaspoon of garlic, or onion powder, or honey.
If you want the mayonnaise to last several months, add a tablespoon or two of whey protein powder.