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  • 3 Egg yolks
  • 3 tablespoonful vinegar
    *1 1/2 tablespoon of sugar
  • 1 whole fresh lemon juice(Optional)
    *1/2 teaspoon salt
    *1/2 litre vegetable oil or any essential oil of choice (olive oil, coconut, almond etc can be use)
    Use a blender or hand mixer.
    Add the eggyolk, salt, sugar, lemon juice,
  • or vinegar then blend/mix together then add the oil gradually while you blend/mix until it becomes as thick as you want it. The more oil you add the thicker it gets. And you have your mayo ready for salad, cake and bread.
    Note: vinegar and lemon juice serves as presevative. So either one or both of them can be used.
    HOME MADE MAYONNAISE DO’s & DON’T’s *Most mayonnaise recipes read whole egg instead of EGG YOLK.
  • Mayonnaise are not meant to be frozen else it will separate.
    *Never use eggwhite and yolk together to make mayonnaise, you will end up with watery mayonnaise
    *if your mayonnaise gets frozen, allow to cool then you will notice it has separated. trying to fix it can worsen the feeling of frustration so what do you do?
    Sieve the oil from the separated one and use it to make fresh mayonnaise. This way you get your pound of flesh (oil) back.
    Enjoy your mayonnaise 😊

Jenny_spicy kitchen

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