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Serving: Use this mayo for spreading on sandwiches, mixing into potato salads, or serving alongside roasted vegetables.
Storage: Keep in an airtight container in the fridge for up to 3–4 days. Because it's made with cooked eggs, it must stay chilled.
Variations:
Garlic Mayo: Add a clove of roasted or fresh garlic when blending for a quick aioli-style spread.
Herbed Version: Blend in fresh herbs like parsley, dill, or chives for an extra burst of flavor.
Spicy Mayo: Add a few drops of hot sauce or a pinch of cayenne pepper for a spicy twist.
FAQ:
Q: Can I use only the egg yolks for a richer texture?
A: Yes! Using only the yolks will create an even smoother, silkier mayonnaise.
Q: Can I make it without mustard?
A: Mustard helps stabilize the emulsion, but you can skip it if you prefer a more neutral flavor. Just blend a bit longer.
Q: Can I use different oils?
A: Absolutely — sunflower oil, grapeseed oil, or light olive oil all work beautifully.
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