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Homemade Mayonnaise (Cooked)

This homemade mayonnaise is rich, creamy, and made with simple ingredients free from preservatives!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Dressing, Salad, Sauce
Cuisine French

Equipment

  • Wire Whisk
  • Rubber Spatula
  • Glass jar or air tight container
  • Saucepan
  • Mixing Bowl

Ingredients
  

  • 1/2 c vegetable oil I like to use light tasting olive oil
  • 1/2 c water
  • 1 egg yolk
  • 2 Tb flour `
  • 1 Tb butter
  • 1 Tb vinegar
  • 2 tsp sugar This is optional
  • 1/2 tsp dry mustard
  • 1/2 tsp sea salt
  • Dash of Paprika

Instructions
 

  • Heat the butter over low heat in a small saucepan and stir in the flour making a thick sauce. Using a wire whisk add in the water and cook until it re-thickens.
  • Quickly beat in the egg yolk to avoid having scrambled egg chunks throughout the mayo. Cook until smooth before removing it from the heat.
  • Place the vinegar and sugar in a mixing bowl and whisk in the cooked ingredients. (You can leave the sugar out) Slowly drizzle in the oil while continuing to mix until well combined. Add the salt, dry mustard, and dash of paprika.
  • Store in a glass jar or air-tight container in the refrigerator for up to 2 weeks.