Making mayonnaise has become a weekly tradition in my home, it’s such a versatile sauce to have in the kitchen.
Obvious use is for sandwiches and burgers first and foremost but it’s also a base for a lot of salad dressings and dips which makes this recipe a staple for your zero waste kitchen as it’ll eliminate so many containers from your home.
The recipe is really easy:
2 egg yolks
1 tsp salt
1/2 tsp mustard powder
1/2 tsp sugar
2 tsp lemon juice
2 Tbsp white vinegar
1 cup of vegetable oil.
Mix the yolks, salt, mustard, sugar and lemon juice together in a food processor.
Slowly add the oil, pulsing and making sure it’s being absorbed before adding more in.
Scoop into a jar, I like to use repurposed glass jars as I have a tendency to save any glass jars that come into the house.
That’s it! You’re done! It’s good for 1-2 weeks in the fridge and is ready for all your cooking needs.
