SHANI’S HOMEMADE MAYONNAISE
Since getting a new stand mixer one of my fav things to make has been this easy mayo. We eat mayonnaise basically daily so having an alternative with less additives (sugars, stabilisers, preservatives) is really great! I make this smallish batch once a week and it stays fresh about a week
- 1 large (room temperature) egg
- 1 tablespoon vinegar (any will do)
- 1 tablespoon mustard (try using decent quality)
- ¼ teaspoon salt
- 1 cup (250 ml) neutral flavoured oil (I used canola)
Blitz egg on high in the food processor for 20 seconds.
Add vinegar, mustard and salt.
Turn processor back on and add about 1/4 cup of the oil SUPER SLOWLY until it starts to emulsify.
Add the rest of the oil, faster but not all at once.
Optional:
Stir in more vinegar/mustard/salt or even spice to flavour to your taste
Transfer to storage container and refrigerate
The mustard acts as a thickening agent, so I wouldn’t recommend leaving it out, you don’t get a strong mustard flavour in the end product (depending on how strong your mustard is).
You can go as budget or as boujee with this as you’d like, this is a staple in our fridge so I opt for more affordable vinegar and oil.
Reuse where possible, buying jars can be so expensive and you get some really cute ones filled with food at the grocery store.
This is an empty pickle jar and I love the detail on it! Plus the large opening makes transferring super easy!
Recipe and photo: Shani Strauss
