Mayonnaise
This homemade mayonnaise combines egg yolks, vinegar, mustard, and olive oil for a rich, creamy condiment. It's simple to make and perfect for enhancing sandwiches, salads, and dips.
Cook time 0 min
Prep time 20 min
Ingredients:
3 yolks1 tsp vinegar
2 tsp mustard
3/4 cup olive oil
salt & pepper to taste
Mayonnaise is a versatile condiment that's easy to make at home with just a few ingredients. This homemade version uses yolks, vinegar, mustard, olive oil, and seasoning, delivering a rich, creamy texture that's perfect for sandwiches, salads, and dips.
Instructions:
- Gather all your ingredients and ensure the egg yolks are at room temperature for easier emulsification.
- Separate the egg yolks from the whites, and place the yolks in a medium-sized mixing bowl.
- Add the 2 teaspoons of mustard to the egg yolks.
- Whisk the yolks and mustard together until well combined and smooth.
- Pour in 1 teaspoon of vinegar into the yolk mixture.
- Continue to whisk until the mixture is homogeneous and slightly thickened.
- Slowly start adding the olive oil in a thin, steady stream while continuously whisking the yolk mixture. This slow addition helps to form a stable emulsion.
- Continue adding the oil slowly and whisking constantly. The mixture will gradually thicken and turn into a creamy mayonnaise consistency.
- Once all the olive oil has been incorporated and the mayonnaise has thickened, season with salt and pepper to taste.
- Give it a final whisk to ensure the seasonings are evenly distributed.
- Transfer the mayonnaise to a clean jar or airtight container.
- Store in the refrigerator and use within a week for the best flavor and safety.
Making homemade mayonnaise is straightforward and gives you the advantage of controlling the ingredients and flavor profile. This recipe provides a creamy, customizable condiment that enhances a variety of dishes. Once you've tried homemade, you'll find it hard to go back to store-bought options.
Mayonnaise FAQ:
Homemade mayonnaise can be stored in the refrigerator for up to one week. For best flavor and safety, consume it within this timeframe.
If you don’t have mustard on hand, you can omit it entirely or substitute with a small amount of lemon juice or a dash of hot sauce for some tang. However, this may slightly alter the flavor.
If your mayonnaise doesn't thicken, it may be due to adding the oil too quickly. To rescue it, you can start with a new egg yolk in a separate bowl, then gradually whisk in the failed mayonnaise mixture to create a stable emulsion.
Yes, you can use other neutral oils like canola, avocado, or grapeseed oil. Just be aware that the flavor will differ. Olive oil has a stronger taste which can affect the final product.
Yes, you can use aquafaba (the liquid from canned chickpeas) as an egg substitute to create a vegan mayonnaise. Follow the same basic steps, using aquafaba instead of egg yolks.
Tips:
- Use room temperature eggs to ensure better emulsification.
- Slowly add the olive oil while whisking continuously to avoid breaking the emulsion.
- Taste and adjust seasoning after mixing, as you may want to tweak the salt and pepper to your preference.
- If the mayonnaise is too thick, you can thin it out with a few drops of water or lemon juice.
- For a different flavor, you can experiment with different types of mustard or add a pinch of garlic.
Nutrition per serving
4 ServingsCalories 44kcal
Protein 2.17g
Carbohydrates 0.27g
Fiber 0.11g
Sugar 0.11g
Fat 50g
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