| Ingredient | Qty |
|---|---|
| Egg | 2 Nos |
| Flavorless Vegetable Oil (Eg: Sunflower Oil) | ½ Cup (120 ml) |
| White Vinegar OR Lemon Juice | 1 Tea Spoon |
| Mustard Powder OR Garlic Paste | ¼ Tea Spoon (Optional) |
| Pepper Powder | ¼ Tea Spoon (Optional) |
| Salt | To Taste |
Make sure all the ingredients are in room temperature and you use only fresh eggs. Also ensure you use containers and a food processor jar that are completely dry.
Separate the egg yolks from the egg whites. Whites aren’t required for this recipe, so you can use them for any other dish or freeze them for later use.
Using a food processor or an electric hand mixer, mix the egg yolks together with pepper powder (optional) and salt.
As the mixer runs on medium-high speed, very slowly add one table spoon of oil to the egg yolk first, blend it for 30 seconds until the oil blends well with the egg. Repeat the same process 4 times. (until you add 4 table spoons of oil)
Now add the remaining oil in a very thin steady stream process until oil and egg yolk mixes completely and thickens well. (Note that if the oil is added too quickly, the mayonnaise would separate or curdle. Take 6 to 8 minutes for this process)
Now add vinegar OR lemon juice and mustard powder OR garlic paste (optional) and give a quick whisk just for proper mixing.
The mayonnaise is ready. You can transfer it to an airtight dry container and then refrigerate for up to 5-7 days.
For the right consistency and creamy taste of the mayonnaise, make sure you start the process with a VERY DRY Blender and Containers. Moreover, you should mix the oil very very slowly.
Raw egg is generally not recommended for the elderly, infants, people with a weakened immune system and pregnant women. In order to avoid risks, instead, use pasteurized egg yolk to prepare the mayonnaise.
