Mayonnaise – forget bought mayonnaise!
It all started with me being tired of buying mayonnaise prepared with a long list of ingredients, most of which I couldn’t even pronounce. Then, when we tried to prepare mayonnaise at home, hubby got tired of trying to pour the oil in “a thin, steady stream” just to find that the mayonnaise still separated anyway.
So after some research and some experiments in the kitchen, we found a foolproof way to make homemade mayonnaise, which is velvety and the tastiest I’ve ever had. And it never separates!
2 egg yolks
1-2 tbsp lemon juice
1/2 tsp ground mustard seeds (or unsweetened prepared mustard)
250 ml cold pressed oil (mild olive, non-GMO canola, or palm)
pinch of salt – only at the end!
more seasoning to taste: garlic, dill, black pepper, more lemon, or any other spices you like
What to do:
You need a stick blender and a high narrow jar.
Put the egg yolks at the bottom of the jar.
Add lemon juice, ground mustard seeds and other spices, except salt.
Pour the oil over.
Put the stick blender all the way down and start it. Hold it there for a few seconds and then, slowly, pull up. You can see the mayonnaise thicken while pulling!
Add salt and stir.
If the mayonnaise is too thick, add a few drops of water.
Transfer the mayonnaise to a jar with lid and refrigerate up to a week.