Ingredients
1 whole egg
1 egg yolk
1 tsp mild Dijon mustard
1 tsp
1 tbsp white wine vinegar
1 tbsp
1¼ cups sunflower or vegetable oil
to taste Salt
to taste freshly ground pepper
Allergy Advice
Contains Eggs
Equipment
- 1 TriBlade Hand Blender
- 1 Standard TriBlade attachment
- 1 Beaker
Instructions
- Add the eggs, mustard and vinegar to the beaker and using the Standard Triblade attachment gently blend the ingredients together on the standard speed or speed 1 depending on the model.
- With the blender still running, slowly drizzle the oil into the beaker and continue to blend until the mixture becomes thick and smooth.
- Once you have the correct consistency add salt and pepper to taste.
- Remove the rubber mat from the beaker and use as a lid for storage.
Notes
Tip
Worldwide, mayonnaise is commonly served in a sandwich or with salad such as potato salad or canned tuna.
Storage
Fresh Mayonnaise can be stored in the refrigerator for up to 7 days.
