Making your own mayo is always so much better than buying it at the store. We’ve even created 3 variations for you to try!
Ingredients:
- 1 Egg Yolk
- 1 TBSP Lemon Juice (or White Vinegar)
- 1 cup Canola Oil
- 1/4 TSP Sugar & Salt
- 1/4 TSP Pepper
- 1 TBS Water (adjust as required)
- 1/2 TBSP Dijon Mustard
Method:
- Place egg yolk, sugar, salt and lemon juice in a food processor bowl and blitz, while slowly pouring in oil until well combined. Add a little water as required when the mayonnaise gets too thick
- Add in the mustard and blitz again
- Remove and store in an airtight container for up to 2 weeks
Aioli:
Add 1/4 cup garlic infused Olive Oil to mixture when making the base mayonnaise recipe
Cocktail Mayo:
Add about 1/4 cup of tomato sauce per cup of mayonnaise and whisk through. A TSP of Worcestershire sauce can also be added (optional)
Ceasar Salad Mayo:
Per cup of basic mayonnaise, whisk through 1/4 cup of finely grated parmesan and top with finely chopped anchovy fillets (optional).
