Friday, May 21, 2010

Homemade Mayonnaise

[caption id="attachment_89" align="alignright" width="300" caption="Mayonnaise with lots of mustard and pepper"]Mayonnaise with lots of mustard and pepper[/caption]


  1. Egg Yolk - 3

  2. Mustard Sauce - 1 tsp

  3. White Wine Vinegar - 1 tsp

  4. Oil - 200 ml

  5. Lemon Juice - 1 tsp

  6. Salt/Pepper - to taste


  1. Place the egg yolks in a bowl.

  2. Mix the mustard sauce, vinegar and mix well

  3. Slowly add the oil and keep blending (preferably in a blender/processor) (If you dont mix well, it could separate).

  4. Add lemon juice, salt and pepper and mix well

  5. The mayonnaise is now ready to be served.

  6. You could add chopped garlics or herbs or onions as you wish.

  7. [caption id="attachment_90" align="alignright" width="300" caption="Homemade Mayonnaise"]Homemade Mayonnaise[/caption]

Note: Since this is prepared with raw egg yolk, it can be refrigerated and used for 2-3 days, not more.

I followed the recipe on one of the You Tube videos, but somehow, it always remains yellow for me. I use olive oil though. It could be because of that or else, I haven't figured out why it doesn't turn white like in the video. You could take a look at the video yourself.

BBC Good Home - Mayonnaise Recipe

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