Mayonnaise from Scratch
Just a couple of ingredients and less than 10 minutes is all you need to make your own Mayonnaise from Scratch at home!
- 2 egg yolks
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 1/2 cups Vegetable oil peanut oil could also be used
- Kosher salt
Put egg yolks, red wine vinegar, and Dijon mustard in food processor.
Turn on low and then slowly drip a drop at a time the oil in while blending until it takes on the consistency of mayo. Then slowly add a stream of the oil while blending until it all is incorporated.
Transfer to mason jar and refrigerate immediately.
The time that the mayo will last depends on the freshness of your eggs. For standard store bought eggs, at least a week - two weeks. Farm fresh eggs may allow it to last longer.
Use the freshest eggs possible for this recipe as this recipe does use raw eggs. If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
Make sure to add the oil very very slowly to emulsify it.
If the mayonnaise breaks, add another yolk to the food processor. It will help to re-emulsify it.
Serving: 2tablespoons | Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 12mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Calcium: 3mg | Iron: 1mg