I’ve never tried homemade mayonnaise, but it turned out pretty tasty. I did this whisk mayonnaise, hand then very ill, so it is best done using a mixer. Ready mayonnaise in the refrigerator no more than a week, in a tightly closed container.
The egg yolk — 2
Vegetable oil (can be mixed with olive) — 90 — 150 ml
Mustard — 0.5 teaspoons
Lemon juice — 1 tablespoons
a pinch of salt, sugar, black pepper
1. yolks room temperature, put in a bowl, add salt, sugar, pepper, mustard and whisk whisk or electric mixer. Start whisking the mayonnaise is better at the minimum speed of the mixer and as thickening mass, speed can be increased.
2. Start to fill in oil. The first 100 ml add just a drop, while continuing to whisk without stopping.
3. The remaining oil pour a thin stream while continuing to whisk. The more oil is added, the thicker will mayonnaise. After adding lemon juice, mayonnaise will become a little more liquid and stirred till homogeneity. Ready mayonnaise in the refrigerator and can be served.