Instructions
🥚 1. Prepare the Eggs
Start by boiling the eggs:
-
Place them in a pot with cold water.
-
Bring to a boil and cook for about 10 minutes.
-
Once done, transfer them to cold water to cool quickly.
-
Peel and chop the eggs into small pieces.
-
Place them in a tall mixing container (ideal for blending).
🥄 2. Add the Other Ingredients
-
Add the mustard, lemon juice, salt, pepper, and apple cider vinegar if using.
-
Pour in the oil, starting with a small amount — you can always add more as needed to adjust the texture.
🔄 3. Blend Until Creamy
-
Use an immersion blender (or a regular blender) to mix everything together.
-
Blend until the texture is completely smooth and creamy — make sure there are no lumps, and the consistency is velvety.
👅 4. Taste and Adjust
-
Taste your mayonnaise and adjust the seasoning if needed.
-
For a bolder flavor, add a touch more lemon juice or mustard.
🧊 5. Storage
-
Transfer your homemade mayonnaise to a clean glass jar with a tight lid.
-
Store in the refrigerator for up to 3–4 days.
-
Make sure the jar is sealed well to keep it fresh.
🎉 Done!
Enjoy your delicious homemade mayonnaise without raw eggs — creamy, safe, and full of flavor!
Perfect for salads, sandwiches, or as a dip for veggies.
Bon appétit! 🥪🌿🥗
ADVERTISEMENT
