Homemade Mayo. Easy, It Only Takes 2 Minutes to Make Your O

재료

2 large egg yolks (room temperature)

1 tbsp Dijon mustard

2 tsp white wine vinegar or fresh lemon juice

1 cup neutral oil (avocado oil, vegetable oil, rice bran oil)

1/4 teaspoon salt

방향

If using an immersion blender:

Place all your ingredients in a narrow jar. Place the immersion blender at the bottom and turn on high for about 15 seconds. Transfer to an airtight container and place in the refrigerator (will last up to a week)

If using a whisk:

Whisk together the egg yolks, Dijon mustard, lemon juice/vinegar, and salt in a medium bowl until smooth and pale yellow. Slowly add the oil, very very slowly (drop by drop) Once the mixture thickens and looks like mayonnaise, you can increase the oil flow to a slow, steady stream.