Why I make mayo:
-It’s super easy.
-It tastes fresher.
-I’m in charge of what’s in it.
-I feel accomplished!
– It impresses my husband.
Why I don’t make mayo:
^—- Yup, that’s where I’m at when I’m being honest. There’s plenty of things out there that are harder, and I have a better time convincing myself I don’t need to make it from scratch because of time constraints. Mayonnaise is something that once you have a good recipe it’s kinda hard not to just take the five minutes and do. It even lasts in the fridge for about three weeks if you use super fresh eggs.
I hope you give it a whirl, because once you do…. you’ll probably keep making it, because it’s just that simple and just that delicious. <3
2 Large Eggs (The freshest you can get, if you have friends with chickens you’re lucky. If you don’t…. try to get some. I wish sooooo bad I could keep chickens where I live.)
2 teaspoons Salt
2 teaspoons ground mustard powder
1/4 a cup White Vinegar
2 cups Vegetable Oil (or whatever oil makes you happy, but know that changing the oil will change the flavor profile.)
1. Combine eggs, salt, mustard, and vinegar in your work bowl (easiest in a food processor, but you can also use a stand mixer or hand mixer) and mix until well combined.
2. Slowly drizzle in oil, while mixing at full speed. Remember to drizzle in a slow but steady stream so the mixture emulsifies.
3. Continue to mix after oil has been incorporated for half a minute or so. When you stop you should have perfectly creamy mayo.
4. Store in a recycled jar or other container with a good seal, in your fridge until you’re ready to enjoy it for cooking, sandwiches, or salad making!
5. I hope you like this recipe as much as I do <3.
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