Nothing beats the taste of homemade mayonnaise on your salad or sandwich. This old-time recipe allows you to quickly whip up enough for your meal and enjoy flavoring it to your taste. I suggest using an immersion blender for this recipe, though a handheld blender can work well.
This recipe gives you a plain mayonnaise. Add a teaspoon of Dijon mustard to enhance flavor slightly – or any other flavors that fit the dish you are pairing this with.
Oil is the largest part of this recipe, so choose one that fits your taste. A light vegetable oil is perfect, or choose an avocado oil. I don’t suggest using an extra virgin olive oil as the taste would be too strong for mayonnaise.
When completed, place in a tightly closed, glass jar and refrigerate. This will keep for up to a week in the refrigerator.Print