Summary

Ingredients

• 2 egg (s)
• 400 ml sunflower oil
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 0.3 teaspoon pepper, finely ground
• 1 tablespoon, heaped mustard, hotter
• 3 tablespoon vinegar

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Instructions

1. Put all the ingredients in a narrow blender jar, not adding the vinegar until the end (so that the egg does not come into direct contact with the vinegar and does not curdle).
2. Put the hand blender right at the bottom, only then switch it on (important! - otherwise the whipping will not work and the mayo will remain liquid). Hold the running hand blender at the bottom of the beaker for about 20 seconds, then pull it up very slowly. Mix up and down a few more times - done.
3. Note: Ukrainian mayonnaise is slightly tart and hotter than our usual mayonnaise. This is one of the reasons why mayo is very often used in Ukrainian cuisine, not only for salads, but also for marinating or gratinating meat (see recipes in my profile).