Let’s Make Mayonnaise

Have you ever tried to make your own small batch of mayo?
Do you need a whole jar or just enough for a recipe? How about another trip to the store?
Homemade mayonnaise will stay in a fridge for up to two weeks. It’s easy to prepare and tasty. Please, follow these instructions and a few tips.


½ to ¾ cup canola oil
1 tbsp rice vinegar
1 whole small egg, ideally room temperature
¼ tsp salt
¼ tsp Dijon mustard
You also need an immersion blender and a jar that is wide enough to fit the blender’s tip.

  • Sanitize the eggshell by pouring boiling water over it before cracking. The ingredient remains raw.
  •  Measure the oil, add the egg and all ingredients to the jar.
  • Pulse the blender a bunch of times. It’s easy to overdo the mixing. So be sure you watch the process closely. The smaller the egg, the less oil you will need. It’s all about consistency. It will thicken quite a bit overnight, but you can use it immediately.

That’s it!:)

For the Polish traditional vegetable salad I exclusively use the Polish mayonnaise brand “Kielecki.”  I’m lucky enough to have a store nearby where my favorite mayo is occasionally available, especially around Polish holidays. Also these days, Kielecki is available online, if you have to.
I need a lot of mayo for this particular vegetable salad. That’s why it makes sense to buy a big jar. Kielecki has a really vivid taste and a special tangy kick.
The only comparable brand I found so far is Japanese Kewpie, but I thought the flavor was too much more ‘eggy’.

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