Ingredients
●
Egg
2 pieces
can be replaced with 150 ml cow's milk or soy milk
●
Vegetable oil
300 ml
any oil you prefer, make sure it's free of smell
●
Lemon
0.5 pieces
or 1-2 tbsp apple cider vinegar
●
Greek yogurt
150 g
or 20% fat sour cream - both optional
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Step by step
Step 1
Gather all the ingredients for the mayonnaise.
A good idea would be using quail's eggs instead of hen's eggs.
Step 2
You will definitely need an immersion blender, no matter the brand or the price - they will all do the job pretty decently.
Step 3
Toss all the ingredients in the jar (without the yogurt at this stage).
Step 4
Place the blender in the jar, at the bottom and blend at low speed. Keep the blender stuck to the bottom of the jar, don't lift it.
Continue pulsing for 1-2 minutes until you see that the mixture starts to emulsify at the bottom.
Step 5
Then you gently lift the blender and carefully move from left to right.
Step 6
At the end, whisk thoroughly, so that there is no oil anymore in the jar and the mayonnaise has got a smooth texture and uniform colour.
Step 7
Notice it's got the perfect thickness, the mayo stays firm on the blender.
Step 8
Optionally, now you can add some yogurt or sour cream - for a fresher taste.
Step 9
If you don't use it right away, screw on the lid and store in the fridge for whenever you need it - no more than 4-5 days, though.
Enjoy!
Quantity:
500 ml
Prep time:
10 min
Difficulty:
easy
Ready in:
10 min
Publish date:
