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Mayonnaise is a thick, creamy condiment made primarily from oil, egg yolks, vinegar or lemon juice, and seasonings. It is an emulsion. This means that it combines two ingredients that typically do not mix well—oil and water—into a stable mixture. When preparing mayonnaise, gradually whisk the oil into the egg yolks. Add the acidic part to create a smooth and velvety texture.

The flavor of mayonnaise is rich and slightly tangy, with a buttery undertone. It serves as a versatile ingredient in a wide range of culinary applications. It is used as a base for dressings, sauces, and dips. It also works as a spread for sandwiches and burgers.

Homemade mayonnaise allows for customization with herbs, spices, and other flavorings. Store-bought versions often include preservatives to enhance shelf life. Mayonnaise has a high-fat content, which makes it a source of calories. This quality makes it popular in comfort foods and salads alike.

What You Need to Make This Recipe

How to Make Mayonnaise

  1. Prepare Ingredients:
    • Bring the egg and mustard to room temperature before starting.
  2. Blend Base:
    • In a tall container, mix the egg and mustard using a stick blender or mixer.
  3. Add Oil Slowly:
    • Gradually drizzle in the oil in a thin stream while continuously blending. The mixture should start to thicken as you add the oil.
  4. Finish the Emulsion:
    • Continue mixing until all the oil is incorporated and the mayonnaise is thick and creamy.
  5. Season:
    • Add vinegar or lemon juice and blend again. Season with salt and pepper to taste, adjusting acidity and seasoning as desired.
  6. Chill:
    • Allow the mayonnaise to rest in the fridge for at least 30 minutes before serving. This helps the flavors develop and thickens the mayonnaise further.

Enjoy your homemade mayonnaise on sandwiches, salads, or as a dip!

Notes and Tips for Making Perfect Mayonnaise

1. Ingredient Quality:

  • Eggs: Use fresh, high-quality eggs for the best flavor. Ideally, opt for organic or free-range eggs.
  • Oil: Choose a neutral-flavored oil like canola or grape seed. This choice is perfect for a classic mayo. Use olive oil for a richer taste.
  • Mustard: Dijon mustard adds a nice depth of flavor. You can experiment with other types like yellow mustard or whole grain.

2. Equipment:

  • Blender or Mixer: A stick blender makes the process easier. A traditional whisk will work if you prefer a workout. If using a whisk, add the oil very slowly to keep the emulsion.
  • Container: A tall, narrow container works best for stick blenders, while a bowl is suitable for hand mixing.

3. Emulsification Process:

  • Adding the oil too quickly can prevent the emulsion from forming. Start with just a few drops, gradually increasing to a thin stream as the mixture begins to thicken.

4. Temperature Matters:

  • Both the egg and mustard should be at room temperature to help create a stable emulsion.

5. Adjusting Flavor:

  • After adding vinegar or lemon juice and seasoning, taste the mayonnaise and adjust to your preference. If it’s too thick, add a little water or more acid to reach the desired consistency.

6. Storage:

  • Store homemade mayonnaise in an airtight container in the refrigerator. It’s best used within a week but last up to two weeks. Always check for freshness before use.

7. Variations:

  • Experiment with flavor additions like garlic, herbs, or spices (for example paprika or cayenne pepper) to change your mayonnaise.

8. Safety Note:

  • If you’re concerned about using raw eggs, consider using pasteurized eggs to reduce the risk of food borne illness.

By using these tips, you can perfect your homemade mayonnaise and tailor it to suit your taste! Enjoy your culinary adventure!

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Frequently Asked Questions

1. What is mayonnaise made of?
Mayonnaise is made primarily from oil, egg yolks, vinegar or lemon juice, and seasonings. The oil and egg yolks are emulsified to create its creamy texture.

2. Can I make mayonnaise without eggs?
Yes, you can make vegan mayonnaise using alternatives. Try aquafaba, which is the liquid from canned chickpeas. Or use silken tofu mixed with oil and vinegar or lemon juice.

3. How do I store homemade mayonnaise?
Homemade mayonnaise should be stored in an airtight container in the refrigerator. It’s best used within a week, but last up to two weeks if properly stored.

4. How can I fix broken mayonnaise?
If your mayonnaise doesn’t emulsify and looks separated, start by using a new egg yolk in a clean bowl. Slowly whisk in the broken mayonnaise. Continue adding until it re-emulsifies.

5. Can I use different oils in mayonnaise?
Yes! Neutral oils like canola or grape seed are commonly used for traditional mayonnaise. But, you can experiment with olive oil for a richer flavor. You also try other oils like avocado oil for unique tastes.

6. Is homemade mayonnaise healthier than store-bought?
Homemade mayonnaise often includes fewer preservatives and can be made with high-quality ingredients, making it a healthier choice for many. Nevertheless, it’s also high in fat and calories, so moderation is key.

7. What can I add to mayonnaise for flavor?
You can add various ingredients to enhance the flavor of mayonnaise. Try adding garlic. Consider adding herbs like dill or basil. You can also include spices like paprika or cayenne. Add sriracha for a spicy kick.

8. Can mayonnaise be frozen?
It is not recommended to freeze mayonnaise as it separate and change in texture when thawed. It’s best enjoyed fresh or within a short time after making.

9. How can I tell if mayonnaise has gone bad?
If the mayonnaise has an off smell, unusual color, or visible mold, it should be discarded. Always check for freshness, especially if it’s been stored for a while.

10. What dishes can I use mayonnaise in?
Mayonnaise can be used in various dishes. These include sandwiches, salads like potato or tuna salad, dips, and dressings. It also serves as a base for sauces like tartar sauce or aioli.

mayonnaise

Yield: 20 tablespoons
Prep Time: 10 minutes
Total Time: 10 minutes

Mayonnaise is more than just a simple condiment; it's a culinary staple that adds a rich, creamy texture and a subtle tang to a variety of dishes. Made from a careful emulsion of oil, egg yolks, and an acid like vinegar or lemon juice, mayonnaise transforms simple ingredients into a luxurious accompaniment. Whether used as the base for flavorful dressings, a slather for sandwiches, or a dip for fresh vegetables, this versatile sauce can be easily customized with herbs, spices, and other flavorings to suit any palate. Delve into the world of mayonnaise and discover its endless possibilities in elevating your culinary creations.

Ingredients

Instructions

  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should start to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
  3. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and add more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge before serving. This allows the flavor to develop. It gives the mayonnaise time to thicken.

Notes

Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Want something neutral? Use half plain white vinegar, half lemon juice.

Homemade mayo keeps about 5 days in the refrigerator.

When I was a child, my grandmother shared a lesson with me. She taught me that one egg yolk can bind as much as a whole quart (liter) of oil. If you want to make a bigger batch, just increase the amount of oil. Add more mustard, spices, and acid too. You will not need more egg yolks if you keep the oil under a liter... and that's a lot of mayo!

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 9mgSodium: 7mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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Category: condiments