Making homemade mayonnaise is very simple and quick, and if you cook it constantly, then after a few months trying the purchased one, it will seem very tasteless to you. The only thing to consider when making homemade mayonnaise is that you need a fairly large blender power - at least 600 watts. And yet - be sure to start whipping at the bottom of the glass without moving the blender, and then raise and continue whipping. Otherwise, the mass will not churn and remain liquid.
Main Ingredient: Eggs / Egg Yolk
- Yolks - 2 Pieces
- Vegetable oil - 150 Milliliters
- Salt - 2 Pinches
- Sugar - 2 Pinches
- Vinegar 9% - 1/2 Teaspoon
- Ground black pepper - 1 Pinch
- Paprika - 2 Pinches
How to make "Homemade Mustard Free Mayonnaise"
Prepare all the ingredients you need. Choose eggs at room temperature. You can use any spices - add ground dried garlic, turmeric. I really like it when there is a taste of paprika in the mayonnaise.
Separate the yolks from the proteins, we do not need the proteins, but they can be used in the preparation of other dishes. And send the yolks into a glass for beating.
Add salt, pepper, paprika, pour in vinegar.
Pour in vegetable oil (you can use both sunflower and olive oil). Now you can start whisking. Place the hand blender in the bottom of the glass and whisk immediately on highest power without lifting the blender. When all the ingredients have come together and the mass has acquired a uniform milky white color, you can raise and continue beating until the mass thickens. The thicker the mayonnaise you want the result, the more vegetable oil you need to add. I added a little over 150 ml, and my mayonnaise turned out to be quite thick.
This is how I got mayonnaise. It is thick, with specks of paprika and pepper.
Homemade mayonnaise without mustard is ready.