Directions
A homemade mayonnaise with a unique taste that I never want to change. A dear friend who owns a sandwich shop shared the secret of how they make their mayonnaise to give potatoes and sandwiches a special flavor.
Homemade mayonnaise has many advantages: no additives, all ingredients are fresh, and you control the quality and taste yourself.
Oils to Use
- Neutral light oils like sunflower or grape seed oil give a bright color and mild taste.
- Olive oil can be used for a richer, deeper flavor.
Lemon or Vinegar
- Give unique flavor and help stabilize the mixture.
- Fresh lemon juice brightens the egg color for a lighter mayonnaise.
- White vinegar gives a taste reminiscent of store-bought “Vitanes” mayonnaise.
Mustard
- Provides authentic flavor and aroma.
- Works with eggs to thicken and stabilize the mayonnaise for days.
Eggs
- Use whole fresh eggs, preferably refrigerated.
- Works well with both cold and room temperature eggs.
Ingredients
- 1 whole egg
- 200 ml oil (sunflower, grape seed, or olive)
- 1 ½ tsp mustard
- 1 ½ tbsp white vinegar
- ½ tbsp salt
- Pinch of curry powder
Preparation
- In a narrow deep bowl, combine the egg, mustard, vinegar, and salt.
- Use a hand blender to mix a few seconds until combined.
- Gradually add oil in small amounts, blending briefly each time until creamy.
- Taste and add a pinch of curry powder. Mix with a spoon.
Serving Suggestions
- Add to chicken salad, egg salad, or sandwiches.
- Store covered in the fridge for up to one week.
Enjoy your meal! 
