If you haven't tried real homemade mayonnaise, you are missing out on something delicious. It's so easy that after you make it, you will ask yourself why you hadn't made it before.
Many people are concerned about getting salmonella from eating raw eggs. Healthy organic pasture chickens produce healthy eggs, and eggs contain natural defenses (proteins called lysozyme and conalbumin) that prevent bacterial invasion. If you are still concerned, use pasteurized eggs.
Homemade Mayonnaise
Ingredients
Instructions
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Combine egg yolks, white balsamic vinegar and lemon juice in a bowl.
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Add in mustard powder and onion powder and blend.
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Measure 1 1/2 cups olive oil. Drizzle the olive oil slowly, creating a small stream into the bowl, and mix for about 4-5 minutes.
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Thick and creamy mayonnaise is ready for use in coleslaw and other tasty dishes.
Note
- *Mustard powder is another emulsifier, like the egg yolk.
- Keep homemade mayonnaise in a glass jar, refrigerated. It should last a week.
