Mayonnaise from Scratch
By: Tracy
Published: Wednesday, May 20, 2015 - 9:21am

Ingredients




2 egg yolks
1/4 cup of red wine vinegar
1 Tablespoon of Dijon mustard
1 1/2 cups of Vegetable oil (peanut oil could also be used)
Kosher salt

Preparation

1 Put egg yolks, red wine vinegar, and Dijon mustard in food processor. 2 Turn on low and then slowly drip a drop at a time the oil in while blending until it takes on the consistency of mayo. Then slowly add a stream of the oil while blending until it all is incorporated. 3 Transfer to mason jar and refrigerate immediately (as this contains raw eggs). 4 The time that the mayo will last depends on the freshness of your eggs. For standard store bought eggs, at least a week - two weeks. Farm fresh eggs may allow it to last longer.

About

Never buy Mayonnaise again when you learn how to make it in under 15 minutes with only 4 ingredients!