MayonnaiseRecipe by Chef Michael Williams
Making mayo from scratch is super easy and it tastes way better than anything pre-made. Not only that, if you use free run/range eggs and quality oil, it’s much better for you! The only downer is because we are using raw egg yolks, it only has a 5 day shelf life…so no big batches. IngredientsDirections
VariationsFor a milder flavour, use grape seed oil instead of olive oil. You can also use half grape seed and half olive for a flavourful, but not too flavourful mayo. |