From start
to finish (gathering ingredients to a tidy kitchen) this will take less than
five minutes! Homemade
mayonnaise is delicious and especially nice for recipes that call for a cup or
two...the stuff is expensive!
Homemade Mayonnaise
1 whole egg
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp sugar
2 Tbsp white distilled vinegar
1/4 cup vegetable oil
3/4 cup vegetable oil (I use my liquid measuring cup with a spout for easy pouring)
In a deep mixing container or bowl, add all ingredients except the last 3/4 cup oil.
Mix on low for 2
minutes.
Then, with mixer still
running, slowly pour in the remaining 3/4 cup oil as a thin stream. (Pouring
too quickly will cause your mayo to be runny.)
Continue mixing for a
few more seconds, or until thickened; it doesn’t take long.
Dump mayo into a pint
size mason jar and mark the date. Mine stays great in the fridge for up to three weeks!
Makes 1 1/2 c. mayonnaise.
Makes 1 1/2 c. mayonnaise.
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| I picked up this old mayonnaise maker at my favorite antique shop. The ceramic crock is the perfect size, but I use an electric handheld mixer (in place of the hand crank) so that I can still be mixing while pouring in the oil. |
