HOMEMADE MAYONNAISE

This recipe works best when you use a food processor. Don't mess with the basic ingredients but feel free to use flavored vinegars, use garlic for some of the mustard, etc. But remember this, if you use mayo to make a cake or other sweets, you may want to keep the mayo more subtle by eliminating or reducing the Tabasco sauce and paprika. Feel free to play with this recipe to suit your taste and occasions you will be using the mayo.

1/2 cup extra-virgin olive oil

2 extra-large eggs

1 tbsp sugar

2 tsp salt

2 tsp ground yellow mustard

1/8 tsp paprika

6 dashes Tabasco sauce

2 cups sunflower oil

2 tbsp white vinegar

1 tbsp lemon juice

1 tbsp water

All ingredients should be at room temperature.

In the bowl of a food processor, pulse the olive oil, eggs, sugar, salt, mustard, paprika and Tabasco until combined. With the processor running, slowly drizzle in 1 cup of the sunflower oil in a thin stream. Turn off the processor and pour in the vinegar, lemon juice, and water.

Turn the processor back on, and after the acids and water are just blended (after a few seconds), add the remaining cup of sunflower oil.

Place the mayo into a storage jar, refrigerate and enjoy.

file photo for reference