Homemade Mayonnaise & Salad Cream | Recipe | Step By step | Under 2min | No Chemicals | Lovystouch

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan option that works well for emulsifying.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Yellow mustard is less expensive and still adds flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative.

Crack 2 eggs into a mixing bowl.

Add 1 teaspoon salt, 1 tablespoon white vinegar, and 300 milliliters cooking olive oil to the bowl.

Blend the mixture using a hand blender until creamy and thick.

Store the mayonnaise in a container in the fridge for up to 2 months.

Scoop 3.5 tablespoons of homemade mayonnaise into a mixing bowl.

Add 1 tablespoon apple cider vinegar, 1 teaspoon mustard paste, and 1/4 cup powdered sugar to the bowl.

Mix until smooth and free of lumps, then store in the fridge for up to 1-2 months.

For garlic and herb mayo, add 1 teaspoon vinegar, 1 clove crushed garlic, and chopped herbs (rosemary, basil, spring onions) to the mayonnaise and stir to combine.

For chili mayo, add 1 teaspoon mustard paste, 1 teaspoon cayenne pepper, and crushed peppers to the mayonnaise and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens