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Mayonnaise Recipe

Quick and Easy Homemade Mayonnaise

A quick and simple recipe that will take you less than 5 minutes and taste way better than the top shop bought brands of mayonnaise.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 Jar
Course: Sauces
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Free Range Egg
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Lemon Juice
  • 1/2 tsp Salt
  • 200-300 ml Light & Mild Olive Oil

Equipment

  • 1 Food Processor with oil feeder

Method
 

  1. Crack the egg into the food processor and add the lemon juice, apple cider vinegar and salt. Whizz around the food processor for 10-20 seconds.
  2. Leave the food processor on and add the olive oil through the oil feeder. This is the small part that goes into the top pusher and has a tiny hole in the bottom. It will allow your olive oil to seep through one drip at a time, creating perfect mayonnaise with minimal effort.
  3. Slowly add the olive oil until the mayonnaise is the correct consistency that you desire. Eggs come in all shapes and sizes, so the amount of oil required will correspond to the size of the egg you're using. In my opinion, the mayonnaise is perfect when it has creases in it showing that it's thick and creamy.

Notes

Storage

Store your mayonnaise in a jar or Tuppeware in the fridge. Consume within 5 days. It may need stirring before use as it will naturally begin to separate after a couple of days.