Homemade mayonnaise is a great cooking staple to have in your refrigerator because the varieties sold in the grocery store are processed, containing high amounts of unhealthy sweeteners and in most cases, contain an unhealthy oil as the base.
If you enjoy mayonnaise, taking the time to make this healthier version is well worth it, you're taste buds and body will thank you.
This homemade mayonnaise will stay fresh in the refrigerator between one and two weeks and is super simple to make, especially if you have a stick blender. Makes approximately 1-1/2 cups.
Food Processor Or Hand Blender Method: Whisk egg yolk, salt, mustard and sugar. Combine lemon juice and vinegar in a separate bowl and add only half to the egg mixture. While whisking, slowly add oil, a few drops at a time, until the mixture thickens and lightens. Once half the oil is added, stir in the remaining lemon juice/vinegar mixture. Continue adding the remaining oil in a thin stream, whisking constantly. Cover and refrigerate up to one week.
Stick Blender: Using a large mouth mason jar (or larger jar just be sure the stick blender can sit at the bottom of the jar), add all the ingredients, one by one, as listed. Insert your stick blender and start blending at the bottom, slowly moving the blender up the jar as you see the ingredients starting to emulsify. Once it's completely emulsified you have fresh mayonnaise.
You can also personalize your mayonnaise with your favouite flavourings. Such as hot sauce, horseradish, spices, fresh ground pepper or use different oils. Explore with fresh herbs or add saute onions or garlic once the mayo is made. You can make a different flavour every week, how great is that.
There is a raw egg in this recipe, so if you are advised not to eat raw eggs simply omit it. And remember to always use fresh organic eggs for the best results.
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