Homemade Beetroot Mayonnaise
This guide teaches you how to make beetroot mayonnaise, a vibrant and flavorful condiment.
Equipment
- Food processor or blender
- Whisk
- Immersion blender
- Medium bowl
- Tall container
- Airtight Container
Ingredients
- 2 large eggs Fresh eggs work best
- 1 cup oil Canola, sunflower, or olive oil
- 1/2 cup beetroot purée Smooth purée is important
- 1-2 tablespoons vinegar or lemon juice Adjust to your taste
- salt and pepper Add to your preference
- fresh herbs (optional) Dill and parsley are great choices. A teaspoon or two is usually enough.
- spices (optional) Cumin and coriander work well with beetroot. Start with a small amount, about half a teaspoon
- horseradish or garlic (optional) A small amount goes a long way.
Instructions
- In a medium bowl, combine the egg yolks, beetroot purée, and vinegar.
- Whisk vigorously until the mixture is well combined.
- Slowly drizzle in the oil, whisking constantly. This prevents separation.
- Continue whisking until the mayonnaise is thick and creamy.
- Season with salt and pepper to taste.
- Place the egg yolks, beetroot purée, and vinegar in a tall container.
- Submerge the immersion blender into the mixture.
- With the blender running, slowly drizzle in the oil.
- Blend until the mayonnaise is thick and smooth.
- Season with salt and pepper to taste.
Notes
Use room-temperature ingredients. Add the oil slowly. Whisk or blend constantly for a smooth, creamy result. Taste and adjust seasonings as needed. More vinegar adds tartness.