Why buy store bought mayonnaise when you can make your own in less than 10 minutes and it tastes even better!
½ cup(s), (125ml)
Apple cider vinegar
20 ml, (1 tbs)
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
- Process egg yolks, mustard and salt in a small food processor or blender until combined (see tip).
- With motor running, add oil in a thin, steady stream until mixture thickens. Add vinegar and yoghurt and pulse until combined.
TIPS: If you don’t have a small food processor, mix the ingredients with a whisk in the order listed, adding the oil a few drops at a time and whisking until combined. Store mayonnaise in an airtight container in the fridge for up to 2 weeks.