HOMEMADE MAYONNAISE

Important note: Homemade mayonnaise (unlike store-bought) is a sauce that spoils quite quickly, so be sure to store it in the refrigerator for no more than two days.

This mayonnaise can be used as a base for various sauce variations. For example, adding a clove of garlic gives us Aioli, adding cucumber and dill gives us a variation of a tartar sauce. So, don't hesitate to experiment with additional ingredients. And for the base, we'll need:

Preparation time: 5 minutes

Ingredients:

• 200 ml of oil (olive or sunflower)
  
• 1 egg
  
• 1 teaspoon of vinegar (5 ml)
  
• 1 teaspoon of sugar (7 g)
  
• 1 teaspoon of mustard (5 ml)
  
• 1 teaspoon of salt (7 g)
  
• Spices and herbs to taste
  

Step 1:

Prepare all the ingredients. It's preferable for all liquid ingredients to be at the same(room) temperature.

Step 2:

Take a blender bowl or a container in which the mayo will be stored.

Step 3:

Pour 200 ml of oil into the bowl, then add one egg, 1 teaspoon of vinegar (5 ml), 1 teaspoon of mustard (5 ml), 1 teaspoon of sugar (7 g), 1 teaspoon of salt (7 g), and spices or herbs to taste.

Step 4:

Take the blender and the immersion blender attachment. Place the attachment over the egg and, without moving the attachment, blend the mayonnaise at the maximum power of your blender. Blend until a homogeneous consistency is formed.

Homemade mayonnaise is ready!