Mayonnaise from Scratch
Ingredients
2 egg yolks
1/4 cup of red wine vinegar
1 Tablespoon of Dijon mustard
1 1/2 cups of Vegetable oil (peanut oil could also be used)
Kosher salt
Preparation
1
Put egg yolks, red wine vinegar, and Dijon mustard in food processor.
2
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.
3
Transfer to mason jar and refrigerate immediately (as this contains raw eggs).
4
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.
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About
Never buy Mayonnaise again when you learn how to make it in under 15 minutes with only 4 ingredients!
Other Names:
Mayo
Yield:
2 cups
Added:
Wednesday, May 20, 2015 - 9:21am
