Homemade Mayonnaise (and Deviled Eggs!)

I wanted to make deviled eggs for Easter, but I didn't have any mayo…so I made my own!

Recipe (from the Joy of Cooking):
1 whole egg
1 tsp mustard powder
1 tsp salt
1 tsp sugar
1/4 cup olive oil
1/2 cup vegetable oil
2-3 TBS lemon juice (or white vinegar)
1/4-1/2 cup vegetable oil

In a blender or food processor, pulse the egg, mustard, salt, sugar, and olive oil until well blended. Then slowly drizzle in the 1/2 cup oil while the blender/food processor is running. You might need to stop a couple times and scrape down the blender/food processor.

With the motor off, add the vinegar (or lemon juice), then run the blender/food processor again and slowly drizzle in the other 1/4-1/2 cup vegetable oil. Check periodically to see how your mayo is coming together. Stop when your mayo is stiff and holds its shape like store-bought mayo.

Store your mayo in a sealed container in the fridge for up to a week. It spoils quickly, unlike store-bought mayo, so be sure to use it up within a week!

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Видео Homemade Mayonnaise (and Deviled Eggs!) канала Sarah Loves Food