I was browsing through the sauces isle when I found that mayonnaise costs 3 times as much as any other sauce but I remembered its not that hard to make, so I researched and found that the price is because of the preservatives they add to keep them longer, homemade mayonnaise is good only for upto 3 days when refrigerated in an air tight container but it tastes so much better than the store bought mayo.




traditionally mayonnnaise is slightly yellow in color due to adding of dijon mustard, I am an Indian, I have never heard of mustard before travelling abroad, so we used to make it with just salt, pepper and lemon, it tastes fantastic.

One simple rule for making mayonnaise, the egg must be at room temperature. do not try to make mayonnaise with an egg you have just taken out of a refrigerator, it will not make good mayo, there is a whole scientific process that goes into this stuff, its called emulsification, I have no idea what it means but that makes a difference to the mayonnaise.




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Mayonnaise Homemade - Tangy
Prep Time
3 mins
Total Time
3 mins
 
Course: Sauce
Cuisine: American
Author: TryCurry
Ingredients
  • 1 egg (at room temperature)
  • 1 cup oil (non-flavor)
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp pepper
  • 1/2 lemon (squeezed)
Instructions
  1. Add the egg, salt, sugar, pepper and lemon to a bowl, add oil as the last ingredient.

  2. Now place the blender closest to the surface of the bowl as you can and start blending at a medium speed, slowly raise the blender till the top of the mixture. your mayonnaise is now ready, store it in an air tight container and refrigerate it for reuse.




Step By Step Photo Instructions

  • add the egg, salt, sugar, pepper and lemon to a bowl, add oil as the last ingredient.

 

  • Now place the blender closest to the surface of the bowl as you can and start blending at a medium speed, slowly raise the blender till the top of the mixture.

 

  • Your mayonnaise is now ready, store it in an air tight container and refrigerate it for reuse.

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