2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons prepared mustard
2 1/2 cups vegetable oil
In a blender, Combine eggs, vinegar, 2 tblsp oil, salt, & mustard. Whip for 1 minute. Continue whipping while slowly adding the remaining 2 1/2 cups of oil, stop when oil is thoroughly blended & slightly firm.
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my mayo didn’t turn out. i used canola oil instead of vegetable oil, but it just turned to liquid, it never “firmed up”. it was a little thicker right after i added the oil, but it didn’t seem thick enough, so i kept blending it, and it turned all runny.
is there any way to thicken it so it’s usable? or is there another recipe? i can’t fine another one on this site.
I would add another yolk to this, and blend up the eggs first before slowly adding other ingredients. The key is to add the oil last, and in the finest stream you can manage, letting the blender run constantly. If you have a lower setting use that.
It may help sometimes if it’s just you to put your oil in one of those ketchup/mustard squeeze bottles so you can control it better. The secret is really only to add the oil in the slowest, smallest stream possible.
Oh, would also add a touch of lemon, maybe a teaspoon, really a personal preference, but gives it more tang.
Ok, here’s what I would do, I would get 2 (more) egg Yolks.
Put the yolks in a medium bowl and whisk using a hand mixer, add the runny homemade mayo about 1/2 c. – beating well. After the homemade mayo begins to thicken properly add the rest of the thin/runny mayo in a very slow stream, whisking/beat constantly as you add it.
Immediately pour into a clean jar and refrigerate.
Can I use Olive Oil in place of the vegetable oil? Also what kind of vineger ACV?