This mayonnaise tastes almost exactly the same as store-bought mayo, except that it is healthier and Gluten-Free. Most mayonnaise you buy in stores has white vinegar in it, which contains wheat. This mayo can be stored in a glass jar (with a lid on top) in the refrigerator for about eight days.
INGREDIENTS:
coleslaw with mayonnaise
2 eggs
2 tablespoons apple cider vinegar
½ a teaspoon salt, or to taste
½ a teaspoon pepper (white pepper will be invisible in the mayo, but black pepper is fine)
1 to 2 cups olive oil
Put all ingredients except the oil in a blender or food processor and blend at low speed. Increase the speed to high and add 1 cup oil in a slow, steady stream into the blender/food processor. When you have added this, stop the blender and examine the mayo. Is it mayo consistency, or slightly thin?
If it is slightly watery, add another ½ cup of oil. Be careful, however! You will reach a certain point where the mayo is just the right consistency. If you continue to add oil, the mayo will be ruined and turn out watery and/or separated.
If you end up adding too much oil and the mayo is watery or separated, don’t throw it out. Below are some directions for fixing ruined mayonnaise:
Remove ruined mayonnaise from food processor or blender and clean out the food processor/blender. Put the ruined mayonnaise in a bowl or jar of some sort and set aside.
Put two eggs, two tablespoons apple cider vinegar, and the salt and pepper into the blender and blend at low speed.
Switch to high speed and add the ruined mayo in a slow, steady stream.
Blend until the mixture reaches mayonnaise consistency.
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