Easiest Homemade Mayonnaise Recipe | Mayonnaise Made Easy | Nigerian Mayonnaise | Egg White Mayonnaise Recipe | Ingredients Needed To Make Egg White Mayonnaise

Simplest  Homemade Mayonnaise Recipe

Mayonnaise is a dressing made from raw egg white, vegetable oil and seasoning, used on salads, sandwiches, with french fries etc. There are different recipes for making a good mayonnaise. Some would prefer only the egg yolk, some egg white and some both. All are so unique.

Preparation time: 10 minutes

Equipment Needed

• Manual whisk, blender or mixer
• Bowl with high sides to prevent splashes (if using a manual whisk)
• Electricity (if using an electrical appliance)

These ingredient makes: 1 cup

Ingredients

Large eggs – 2

2 Teaspoons of Vinegar

2 Teaspoons squeezed lemon juice

1 cup of vegetable oil

Little Sugar

A pinch of salt

Note These

• Cold eggs result in non thicken mayonnaise, Use room temperature egg.
• Lemon juice helps breakdown the protein in the egg so they emulsify better. Add the lemon juice first.
• A few drops of oil at a time is best until you observe the mayonnaise starting to thicken. Once it begins to thicken, you can pour the oil a little quicker.
• Mayonnaise can become salty very easily. Add only a tiny pinch at a time.
• Use only a fresh squeezed lemon juice.
• Egg white, Egg yolk or a combination of both can be used. But the most used is the egg yolk.

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Method Of Preparation

1. Get ready all your ingredients.
2. Break and separate the egg white from york, place the egg yolk or white (as desired) in a blender, mixer or small bowl with high sides. 
3. Pour the fresh lemon juice into the bowl with the egg and whisk very  well.
4. Add the Vinegar
5. Little sugar and a pinch of salt
6. Pour the oil into the bowl slowly, a few drops at a time.
7. If the oil starts to build up at all, stop pouring and whisk the mayonnaise swiftly until the oil is well incorporated.
8. Add about a teaspoon of water at a time to give you the consistency you would like, If the mayonnaise becomes too thick.
9. Once the oil has been well incorporated the mayonnaise should be fluffy and thick.

Store in a fridge

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