Dutch Mayonnaise

1. 1

   You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs.

2. 2

   Mix all ingredients, except the oil.

3. 3

   Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch.

4. 4

   Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives.

* Per serving · 4 servings · Values may vary.

No additional tips available.