How To Make A Mayonnaise Recipe Heart Healthy Food

HOMEMADE & HEALTHY MAYONNAISE RECIPE

Steps:

• Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds.
• I use the puree setting. Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender.
• We're looking for a little stream of oil here. Avoiding pouring it all in at once... your mayo can turn out runny and clumpy.
• Add a little oil at a time and you'll see the mayo mixture 'fluff up' into a creamy consistency. I drizzle - wait 30 seconds - drizzle - wait - repeat until it thickens.
• Keep drizzling and blending until you've reached the desired consistency and you run out of oil.
• Once your oil is used up blend for another 10-20 seconds. After that, it's done.
• You can use it right away.
• Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container... preferably glass.

BASIC MAYONNAISE

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.