Take three fresh raw eggs and separate the yolks from the whites. Put the yolks in a deep bowl, there also add a teaspoon of salt, teaspoon of sugar and 2/3 teaspoon of mustard powder. Squeezing the juice of half a lemon right into a bowl with the ingredients. Lemon, you can substitute 1/3 teaspoon of vinegar. Since we describe a basic version of making mayonnaise, no more spices to the mix we don't put. You can optionally add other spices, all depends on your taste.
Second stage: main
Turn on the mixer on slow speed and begin to mix in a bowl the ingredients of the mayonnaise.After a few seconds of whisking, turning off the mixer and without interrupting the process, add to the mix a tablespoon of refined vegetable oil, preferably olive. The mixture will change color from yellow to pale yellow.
Not stopping the process of churning, add another spoon of oil and add the speed of the mixer. A thin stream pour oil again and again, the mixture becomes paler and more dense and viscous. More will be added to the mixture of the oil, the tastier and thicker it will be.
Giving total of the sauce about Cup of vegetable oil and carefully whipping the mixture at the outlet will get a soft and airy homemade mayonnaise without emulsifiers, stabilizers and other chemicals.
Third stage: the final
Cooked mayonnaise put in the fridge to infuse for about a day. A little bitterness from the mustard will be milder or disappear altogether and the mayonnaise will take on a completely different taste.
The shelf life of homemade mayonnaise is not more than 5 days.
When making mayonnaise add the oil to the mixture in small portions, otherwise it will get thick and peel. Bon appétit!