Homemade mayonnaise

Step-by-step recipe

Step 1:

Carefully crack the egg into the glass, keeping the yolk intact.

Step 2:

Slowly pour in the vegetable oil.

Step 3:

Position the immersion blender so the blade completely covers the yolk. Turn on low speed and hold the blender still for 10–15 seconds, until a white emulsion appears on the surface.

Step 4:

When the mixture begins to thicken, increase the blender speed. Continue blending until the mixture thickens and becomes smooth.

Step 5:

Pour in mustard and salt, beat for another 10-15 seconds until smooth.

NOTE: To balance the flavor and stabilize the emulsion, add a little lemon juice or 9% vinegar.

Step 6:

Carefully pour the sauce from the glass into a bowl using a spoon.

Step 7:

Add yogurt and mix thoroughly with a spoon.

Step 8:

Check the consistency: Make sure the sauce is smooth and uniform.

Step 9:

Add a little more mustard to taste and stir.

Step 10:

Serve: Use immediately or refrigerate for up to 3 days.

Cooking tips

All ingredients should be at room temperature.

Use a fresh egg for better emulsion and sauce stability.

For a spicier flavor, add a pinch of black pepper during cooking.

Store the sauce in an airtight container in the refrigerator to keep it fresh for up to 3 days.

If the sauce is too thick, thin it with a spoon of water to achieve the desired texture.

Use only odorless vegetable oil (such as sunflower oil) so as not to overpower the flavor of the sauce.

Stir the sauce before serving to maintain consistency and rich flavor.

This simple recipe makes a mustard-yogurt mayonnaise that's the perfect addition to salads, sandwiches, or grilled meats. Try it and enjoy!