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Easy home made mayonnaise

An easy home-made mayonnaise recipe

Prep Time
10 mins
Total Time
10 mins
Course: Condiments
Cuisine: French

Ingredients

  • 2 egg yolks free range and very fresh eggs
  • 2 T red wine vinegar
  • 1 T lemon juice
  • 2 t Dijon mustard
  • 1 t salt
  • 3 cloves of garlic crushed totally optional
  • a pinch or 2 of sugar
  • black pepper as much as you like
  • 500 ml / 2 cups of canola or sunflower oil

Instructions

    Cup of Yum
  1. In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard.
  2. With the blade running slowly add the canola oil in a slow stream until it has all emulsified.
  3. Check the taste and add the salt and pepper and any other seasoning you may like.
  4. If it is very thick add a tablespoon or 2 of warm water to thin it down.
  5. Store in a sterilised jar in the fridge until you need it.
  6. Bear in mind that you are using fresh eggs so the life span will be shorter than store-bought mayonnaise which is filled with preservatives. I found it easier to make this quantity vs a half batch, so needed to give some of it away as a gift.

Notes

  • Home made mayonnaise can be stored in the fridge for up to a month (or even more).