Homemade Mayonnaise

Ingredients:

- 1 egg (use pasteurised if preferred)

- 1 garlic clove (optional, but I LOVE it!)

- 1 tbsp Dijon mustard

- 2 tbsp white vinegar

- 1 tbsp lemon juice

- 1/4 tsp salt

- 3/4 cup oil (sunflower or canola)

Method:

1. Add all ingredients to a jar that’s big enough to fit your stick blender, or use a regular blender.

2. If using a stick blender, crush the garlic before adding it to the jar.

3. Blend everything together. For a stick blender, use slow up-and-down motions until the mixture thickens.

4. Taste and adjust with more salt or lemon juice if needed. You can also add lemon zest for extra flavor.

5. Scoop the mayo into a jar and refrigerate for up to two weeks. For longer storage, see below.

TIPS:

To store the mayo for up to a month, try adding whey to the mixture. I haven’t personally tried this since I make small batches, but it’s worth experimenting. If you're unsure where to get whey, check out my Cream Cheese recipe on the feed. The leftover liquid is whey.

Enjoyyy!

RECIPE VIDEO