Since I was a child Homemade Mayonayse is a staple in our fridge.
In a sandwich or as base for many sauces and salads, it is easy to make and much more delicious than storebought mayo.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp fresh lemon juice
- pepper, salt
- 240 ml vegetable or sunflower oil
Mix all the ingredients in a blender. Slowly add the oil and continue to blend until the mayonnaise has thickened. Season to taste and serve, or use in other recipes.
If the mayonnaise seems too thin, add a little more oil.
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