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1
Add all of the ingredients except for the oil into a food mill and mix.
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2
If you don't have a food mill please refer to Step 9.
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3
If that's the case please add the oil in a little bit at a time here.
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4
Add the oil in 3 separate batches, mixing for 10 seconds each time.
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5
When you add the oil for the last time, mix until all the lumps are gone.
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6
Stop the mixing a few times and shake the contents around then keep mixing.
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7
You will have a really runny mayonnaise, so put the mayo in a plastic bag, cut a small corner off the bag and squeeze the mayo into an empty mayonnaise bottle.
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8
If you use a Matsuda mayonnaise bottle, the lid will come off really easily so it's easy to clean and put stuff into.
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9
I've been trying to produce less items to wash when cooking, so I've been measuring out 165 g of oil directly on the scales.
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10
I like to use pressed canola oil or corn oil.
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11
For those who want to use olive oil please reduce the amount by half.
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12
Put it in oyster mushroom sandwiches.
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13
If you're using a food mill you shouldn't have any problems but if you're having problems mixing everything manually please refer to Step 8.
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14
If you've mucked up the mayo, place it in the fridge overnight.
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15
Once it's separated, add 1 tablespoon of shop-bought mayo, or completed homemade mayo and blend it again.
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16
Lots of people tried this recipe by using whisks, hand mixers, and food processors.
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17
Some even shook the ingredients together in a container.
