Classic Homemade Mayonnaise with Egg and Vinegar

The easiest and fastest version of salad sauce! This homemade mayonnaise with egg and vinegar can be considered a classic. Only mustard and salt are added to it. You can use other additives and fillers if you wish. But this sauce is already good and suitable for all salads.
cook time: 10 min
Liam Carson
Classic Homemade Mayonnaise with Egg and Vinegar

Nutrition Facts (per serving)

537
Calories
59g
Fat
1g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Eggs 1 pc
Mustard 1 tsp
Vegetable oil 100 ml
Vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make mayonnaise with vinegar? Prepare all the necessary ingredients. Since we will be using eggs raw, use eggs from a reputable manufacturer or homemade eggs. Now on sale there are already washed and disinfected ones — they are great for dishes that contain raw eggs. Any mustard will do: the spiciness of the mayonnaise depends on it, so I recommend using regular Russian spicy mustard. Vinegar is also ordinary, without additives 6-9%.

Step 2

Step 2
To prepare, we will need an immersion blender along with a mixing bowl. Wash the egg very well: eggshells contain a huge amount of bacteria and they all need to be washed off. You can, of course, also use quail eggs — it is believed that quail eggs are cleaner. In this case, instead of one chicken egg, take 5 quail eggs. Gently beat the egg into the blender bowl.

Step 3

Step 3
Add mustard, salt, and you can also add a pinch of sugar to balance the taste.

Step 4

Step 4
Cover the egg with the “foot” of the blender.

Step 5

Step 5
And start beating at minimum speed, pouring in vegetable oil in a thin stream.

Step 6

Step 6
Vegetable oil can be anything. But from my own experience I will say that through trial and error I came to the conclusion that regular refined sunflower oil is ideal. Despite the value of, for example, olive oil, homemade mayonnaise with it is a little bitter. But if you are a fan of a particular oil, you can try making mayonnaise with it.

Step 7

Step 7
If the mayonnaise turns out watery, add more vegetable oil and it will become thicker.

Step 8

Step 8
At the very end, pour in the vinegar and blend again with a blender. Vinegar will give homemade mayonnaise that same mayonnaise taste. Store this mayonnaise in the refrigerator for 2-3 days in a container with a lid.

Step 9

Step 9
Homemade mayonnaise with vinegar in a blender is suitable for dressing salads and for marinade, and can also be heat treated when baking meat and fish with this mayonnaise. Bon appetit!

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