I started making home made mayonnaise two years ago, and haven’t even bought a back up jar since. This is my fail safe super easy recipe, and so much tastier than anything you’ll come across in the supermarket. I promise, once you’ve made this once you will never go back! It also uses the whole egg so there is no waste.
Ingredients for a large jar of home made mayonnaise
500ml bottle of light olive oil
2 whole free range eggs
2 tbsp white wine vinegar (or cider vinegar)
tbsp wholegrain mustard
½ tsp mustard powder
½ tsp sugar
– put all ingredients except the olive oil into your blender or food processor. I use my trusty Vitamix
– start the engine and whiz on half-way speed, then slowly pour in the olive oil
– you should notice the mixture start thickening up after about ten seconds
– when you have your creamy and delicious mayo, decant into the jar and store in the fridge. This will keep for a month, but I doubt it’ll last that long!