Mayonnaise tastes sooo much better home made – here we have Mayonnaise Lots of Ways for every taste – even a no-egg version!
- 2 egg yolks
- 2 -3 teaspoons white vinegar
- 1 cup olive oil
In a food processor, add the egg yolks, vinegar and pepper. Process for 10 – 15 seconds or until well combined. With the motor still running slowly add the cup of olive oil until the mixture is thick and creamy. If the mixture is too thick, add a bit of hot water to thin down. Makes 1 1/4 cups.
Kara’s No-Egg Mayonnaise
- 1 tin condensed milk
- 1/2 tin (the milk tin that is) brown malt vinegar
- 2 teaspoons dry mustard
- Salt and pepper to taste
Combine all together thoroughly. Use in coleslaw or whenever a recipe calls for mayo. Can use less mustard if you find it too hot as it has a bit of bite!
Keeps a couple of weeks in the fridge.
Extra Thick and Creamy Mayonnaise
- 3 egg yolks
- 1 tablespoon white vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 cup good quality olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon lemon juice
In a food processor process the egg yolks, vinegar, salt and pepper until well combined. With the processor still turned on, gradually add the olive oil in a steady even stream until mixture is thick and creamy. Add the mustard and lemon juice and mix until just combined.
Store in the fridge.
Makes 1.5 cups.