This is my easy-go-to recipe for whipping up mayo in a flash.
I use my NutriBullet, but a blender would also work. This recipe makes about 500g of mayo, which is the normal jar size from the supermarket. It keeps for up to two weeks in the fridge.
Ingredients:
5 eggs
3 tsp of wholegrain mustard
approx. 6 little pours of olive oil
Method:
1. Put all eggs in the blender and blend for 20 seconds
2. Add mustard and then blend again for 20 seconds
3. Add one little pour of olive oil and blend for 20 seconds - repeat until all olive oil has been added
4. Taste & check consistency. Add anything if you think it needs more flavour etc.