Mayonnaise in Two Ways at Home
Ingredients for the First Method (Original Method):
2 eggs at room temperature, approximately (100 to 110) grams
1/2 teaspoon mustard (5) grams
1 tablespoon any type of vinegar (10) ml
1 tablespoon lemon juice, approximately (10) ml
1/2 teaspoon sugar, approximately (3) grams
1/2 teaspoon salt (3) grams
1 and 1/4 cups vegetable oil (250) ml
Instructions for the Second Method:
(Using the same ingredients as the first recipe, but replacing the quantity of eggs with)
1/2 cup cold milk (100) ml
1 tablespoon cream cheese or triangular cheese (30) grams
Note 1: In the second method with milk, the milk and oil must be chilled in the refrigerator.
Note 2: You can add cream cheese, garlic, or aromatic herbs to both methods.
Note 3: If the quantity is large, you can use half of the ingredients.
Note 4: The quantity of mayonnaise from the egg recipe is approximately (330) grams, and the quantity from the milk is approximately (360) grams because I added (30) grams of cream cheese.