Best Ever Homemade Mayonnaise - cooking recipe
Ingredients
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2 large free-range eggs (the freshest you can get)
2 teaspoons salt
2 teaspoons dry mustard (Keen's)
1/4 cup white vinegar
2 cups vegetable oil (or slightly less)
Preparation
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Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
With the motor still running, slowly add the oil in a thin stream (like string).
When all the oil is incorporated, keep running the machine for another 10-20 seconds.
Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
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