About the Recipe
Whip up a batch of thick and glossy mayonnaise from scratch. With its creamy texture and delectable taste, this homemade version is so easy to make and so versatile.
1 small clove Garlic (or more if you like it spicy)
2 tsp Whole grain Mustard
100 mls Apple cider Vinegar
3 Whole eggs
800 ml of vegetable oil
1 tsp sea salt
Blend the Base: In a large jug, combine garlic, mustard, vinegar, and whole eggs. Using a stick blender, blend the mixture on high speed until it becomes smooth and frothy.
Emulsify with Oil: With the blender still running, begin to slowly drizzle the vegetable oil into the mixture. Emphasize on adding the oil slowly to ensure proper emulsification. Every once in a while, move the stick blender around to ensure all the oil is incorporated evenly.
Adjust Texture: As you approach adding 500 ml of oil, the mixture will noticeably thicken. Start moving the stick blender up and down to help with the emulsification process. If at any point the oil isn't blending in, pause your pouring and focus on blending until it's incorporated.
Season and Adjust: Once all the oil is blended in, taste the mayonnaise. If you prefer a zingier flavor, add a touch more mustard and blend again until well combined.
Storage and Shelf Life: Since this mayonnaise uses raw eggs, it's crucial to store it properly. Keep the mayo in a covered container in the refrigerator. Ideally, adjust the quantities to make only what you'll use within a week. If you ever suspect that the mayonnaise has gone off or if its aroma or texture seems off, it's safer to dispose of it. Remember: when in doubt, throw it out.
Enjoy your homemade mayo! It's always satisfying to create staples from scratch, and with this recipe, you'll have a condiment that's both tasty and versatile.