If you're anything like us, you probably spend a good portion of your life complaining about the quality of mayo available in the market these days- the flavours are synthetic, it isn't light enough and you're never sure what sort of preservatives have gone into it to prolong it's shelf life.
Which is why my mother and I have decided that homemade mayo will be the first thing that we feature on our blog. It's easy, delicious and will keep beautifully for upto 2 weeks in the refrigerator. Once you go the homemade way, you will never settle for the store-bought variety again.
1 large egg
1 cup vegetable oil (peanut oil works very well here)
1/2 tsp mustard powder
1 tbsp lime juice or to taste
1 clover garlic, crushed (optional)
1 tsp sugar
salt to taste
Add the egg, oil, salt, sugar and garlic to a blender, and whizz until it reaches a white, fluffy consistency. Now add the lime juice and mustard and blend again to mix. Transfer into a jar and refrigerate.
Note: if the egg that you are using is not large, be sure to use an extra egg yolk along with the egg.