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Making your own mayonnaise is not only easy, it tastes so much better than store-bought ones too! What I love about this recipe is that it uses only a few ingredients but it is good enough to convert me to make my own mayonnaise from today onwards and never buy the ones from the store! This mayo recipe can often be found in Vietnamese households as it is a great spread for Bánh mì sandwiches with it. I was introduced to this home-made mayo by my Vietnamese friend a few days ago and OHMYGOD, I have been wanting to eat French baguettes and mayo only for days!:)
Makes 2.5 cups
4 egg yolks
1 tsp salt
2 tbsp fresh lemon or lime juice
4 tsp rice vinegar
2 cups cooking oil ( I substitute this with olive oil)
Put the egg yolks, salt, lemon juice, and vinegar in the food processor. Pulse 4 or 5 times to combine well.
Run the machine and pour the oil through the feed tube in a thin (less than ¼ inch wide), steady stream until completely incorporated. The mixture will thicken as the oil gets worked in, and the sputtering will diminish by the time the mixture becomes super thick and creamy. It should take 2 to 3 minutes to add the oil.
Refrigerate immediately. This mayo will last up to a week in the refrigerator.