"If you are a mayonnaise lover, there is nothing quite as nice as a rich, yellow, wobbly, homemade version. Mayonnaise has the reputation of being something difficult to make yourself, and if you've ever tried and had it split on you time and time again, you may have resolved never to attempt it again. But if you have a food processor or even just a stick blender, there are foolproof recipes to be found online."
"The advantage of making it at home is that you can use ingredients (eggs, light olive oil as opposed to cheaper rapeseed, lemon, mustard, salt and pepper perhaps) you are happy with. Plus, the end product won't - unlike commercial mayonnaise - be ultra-processed, or contain rogue ingredients such as sugar, which really have no place in mayonnaise and are more commonly used than you might think. Most supermarket versions have a fridge life of up to three months."
Homemade mayonnaise delivers a rich, yellow, wobbly texture preferred by many. Mayonnaise can be tricky to make because it may split during emulsification, but reliable results are possible with a food processor or stick blender. Home preparation allows selection of higher-quality ingredients such as eggs and light olive oil instead of cheaper rapeseed oil, and seasoning with lemon, mustard, salt and pepper. Homemade mayonnaise avoids ultra-processed additives and unnecessary sugar commonly present in supermarket jars. Most commercial mayonnaise has a fridge life of up to three months.
Read at Independent
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