Homemade mayonnaise has never been easier. No laborious whisking in oil drop by drop — you can add everything at once and still achieve the perfect consistency.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 2 cups |
Ingredients
- 2 large pasteurized egg yolks
- 2 tablespoons Dijon mustard
- Kosher salt
- 1 cup vegetable oil
- 2 tablespoons distilled white vinegar
Instructions
- Add the egg yolks, mustard and 2 teaspoons salt to a NutriBullet® small cup (18 ounces). Pour over the oil, vinegar and 1/4 cup water. Attach the extractor blade and blend until thickened and combined. Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 132 |
| Total Fat | 15 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 23 mg |
| Sodium | 46 mg |
Reviews
Liquidy flat and flavorless
This recipe is awesome I’ve been using it for over a year and it never disappoints !!!
I used half a lime for mine (instead of vinegar), but great simple recipe!!
Waaaaaaaayyyyyy to vinegary!