INGREDIENTS:
- 1 whole egg
- 2 egg yolks
- 1 tsp Dijon mustard (you can use regular mustard also)
- 2 tbsp lemon juice, freshly squeezed
- ½ tsp salt
- 2 cups olive oil
HOW TO MAKE:
- In a bowl, blend the mustard, egg, yolks, salt, and lemon juice (use a stand mixer or mix manually).
- Mix until the mixture becomes creamy.
- Continue to mix and start adding the olive oil drop by drop into the creamy mixture (add one drop of oil every 30 seconds).
- When the mixture thickens, you can continue to pour remaining oil in a thin, slow drip in 5 to 10 second intervals to ensure it mixes well.
- Stop mixing then taste (if your mayo is too thick, add drops of lemon juice and blend until the consistency desired is achieved, if too thin, add droplets of oil).
- Scoop mayonnaise into a jar, consume right away or close tightly and refrigerate for later use. Enjoy!
Note: In case you are mixing manually, make sure you are beating or mixing fast enough.
IMAGE: livesimply.me
Also try: Homemade Banana Ketchup
