Homemade Mayonnaise In 15 Minutes

1. 1

   Put egg yolks, red wine vinegar, and Dijon mustard in food processor.

2. 2

   Turn on low and then slowly drip a drop at a time the oil in while blending until it takes on the consistency of mayo. Then slowly add a stream of the oil while blending until it all is incorporated.

3. 3

   Transfer to mason jar and refrigerate immediately (as this contains raw eggs).

4. 4

   The time that the mayo will last depends on the freshness of your eggs. For standard store bought eggs, at least a week - two weeks. Farm fresh eggs may allow it to last longer.

* Per serving · 4 servings · Values may vary.

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