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Mayonnaise 2

Homemade Mayonnaise

Marla Hingley
Perfect for potato salad, on your sandwich, or in deviled eggs.
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Prep Time 15 mins
Total Time 15 mins
Servings 16

Ingredients
  

  • 2 egg yolks + 1 whole egg room temperature
  • 1 Tbsp lemon juice
  • 1 tsp GF mustard Dijon or regular
  • 1/2 tsp salt
  • Pinch white pepper
  • 1 1/2 - 2 cups vegetable oil or pure olive oil*

Instructions
 

  • In a blender, add everything but the oil and mix well for about 30 seconds. With the blender running continuously, pour in the oil VERY slowly at first - almost by drops, for the first 4 tablespoons of oil or so. Stop pouring and continue blending for 30 seconds, then start to add more oil in a THIN stream. Every minute or so stop pouring to ensure the oil is being incorporated.
  • Continue this way until you reach the desired thickness - this whole process takes around 10 minutes (you may not need to use all the remaining oil).
  • Stop the blender, and adjust the seasonings and, if the mayonnaise is very thick, process in drops of lemon juice or warm water to thin.
  • Keep the mayo in a sealed container, and it will keep for a week in the fridge.

Notes

Do not use light or extra virgin olive oil as it will cause mayo to separate when refrigerated.
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