Content

• Ingredients
• Traditional mayonnaise
• Spicy mayonnaise
• To step
• Method 1 of 2: Traditional mayonnaise
• Method 2 of 2: Spicy mayonnaise
• Tips
• Warning

Do you feel like fries, but you have run out of mayonnaise? Do you want to make a Russian salad, but the jar of mayo in the fridge is empty? No problem! Making your own mayonnaise is very easy and gives a result that is much better than store-bought mayonnaise. In addition, you can completely decide for yourself what to put in it, so that you will never be faced with surprises when you look at the ingredients list afterwards. All you need is an egg, olive oil and mustard for delicious, creamy mayonnaise.

Ingredients

For four people

Traditional mayonnaise

• 1 egg
• 200 ml olive oil (mild, no extra virgin)
• 1 dessert spoon of mustard
• Pinch of salt
• Dill, ginger, basil

Spicy mayonnaise

• 1 egg
• 200 ml olive oil (mild, no extra virgin)
• 1 dessert spoon of mustard
• Pinch of salt
• Curry, paprika, cayenne pepper

To step

Method 1 of 2: Traditional mayonnaise

1. Collect all the ingredients. Have all the ingredients ready so you don't have to constantly interrupt the making of the mayonnaise. View the list of ingredients as indicated at the beginning of this article.
2. Break the egg into a tall cup. Take an egg and break it open in a beaker (made of glass or plastic) wide enough for a hand blender.
3. Add the rest of the ingredients except the vinegar. Add the mustard, oil (200 ml), a peppercorn and a pinch of salt in succession. Wait a little longer with the vinegar.
4. Place the hand blender down to the bottom of the cup. Put the immersion blender in the cup all the way to the bottom. Turn the immersion blender on high and wait a while until the entire liquid has become cloudy. Then pull the immersion blender up, but be careful not to let it rise above the liquid, otherwise it will become a mess.
   • Pay attention: Do not turn on the immersion blender too early, otherwise dangerous situations may arise.
5. Add vinegar to the mayonnaise. When the mixture has become thick enough, add two teaspoons of apple cider vinegar. Then mix again briefly with the hand blender.
6. Add extra seasonings. What you have now made is already a very tasty basic mayonnaise, which you can finish with the right Mediterranean herbs. Add spices such as dill, ginger and basil as desired. For a sauce that is closer to the French aëoli, add one or two cloves of garlic.
7. Keep the mayonnaise in the refrigerator. This homemade mayonnaise can be kept in the refrigerator for 2-3 days.

Method 2 of 2: Spicy mayonnaise

1. Collect all the ingredients. Have all the ingredients ready so you don't have to constantly interrupt the making of the mayonnaise. View the list of ingredients as indicated at the beginning of this article.
2. Break the egg into a tall cup. Take an egg and break it open in a beaker (made of glass or plastic) wide enough for a hand blender.
3. Add the rest of the ingredients except the vinegar. Add the mustard, oil (200 ml), a peppercorn and a pinch of salt in succession. Wait a little longer with the vinegar.
4. Place the hand blender down to the bottom of the cup. Put the hand blender in the cup all the way to the bottom. Turn the immersion blender on high and wait a while until the entire liquid has become cloudy. Then pull the immersion blender up, but be careful not to let it rise above the liquid, otherwise it will become a mess.
   • Pay attention: Do not turn on the immersion blender too early, otherwise dangerous situations may arise.
5. Add vinegar to the mayonnaise. When the mixture has become thick enough, add two teaspoons of apple cider vinegar. Then mix again briefly with the hand blender.
6. Add extra seasonings. What you have now made is already a very tasty basic mayonnaise, but you can give it a different flavor according to your wishes. Top it off with curry and paprika, supplemented with cayenne pepper for some extra spice.
7. Keep the mayonnaise in the refrigerator. This homemade mayonnaise can be kept in the refrigerator for 2-3 days.

Tips

• This mayonnaise is not only delicious with fries, but you can of course also use it to make Russian salad or, if you dilute it with yogurt or vinegar, as a base for a dressing for a salad.

Warning

• Do not keep homemade mayonnaise for too long. This mayonnaise is not pasteurized, but it can keep for a few days in the refrigerator. However, do not do this for longer than 2 or 3 days.