I stopped using store-bought mayonnaise many years ago and and I am happy to show you the classic homemade recipe, very tasty and fluffy. Throughout the years the recipe hasn't changed much. Now I only use a single beater when mixing it, to make it quicker. This way it will be even fluffier, quicker, the oil will combine faster and it never broke so far.
When I don't have time to whisk this classic mayo, I often make the egg-free jar mayonnaise (vegan) recipe with milk or soy milk. However, I come back to this recipe whenever I miss the taste of real mayo. Or maybe this taste is just in my head.
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Mix well the egg yolks, making sure there are no lumps.
Little by little, whisk in the oil, start with 1 tbsp, later you can add more. It is recommended to stir in one direction only.
After you have incorporated 4-5 tbsp oil, continue stirring with a spoon or with a hand mixer to make the process easier. If you choose to use the mixer, attach only one beater and make sure to whisk in one direction only.
While mixing in the oil, also stir in a bit of lemon juice and salt from time to time.
You can stop stirring the mayonnaise when you reach the quantity you need. It can be more, or less, depending on what you are cooking.
At the end, add the mustard and adjust with salt or lemon juice if needed.
You can thin the mixture down with some creamy yogurt, it will taste the same and also be a bit lighter.
Stir well. Mayo is ready to be served.
Extremely delicious and fluffy.
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