Homemade Mayonnaise: Ditch the Store-Bought, Embrace the Delicious
Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes.
Ingredients
My homemade mayonnaise is made out of fresh whole eggs, extra lite olive oil, ground mustard, distilled vinegar, fresh lemon juice, and salt. This recipe relies on a few key ingredients:
- Eggs: 1 large, fresh egg. The fresher, the better. Farm-fresh eggs are ideal, but any high-quality egg will work. Using the whole egg is important for the texture.
- Oil: 1 ½ – 2 cups of extra lite olive oil. This is the most important ingredient for achieving the right consistency and flavor. More on this below.
- Lemon Juice: 1 tablespoon, freshly squeezed. Adds brightness and acidity to balance the richness of the oil.
- Distilled White Vinegar: 1 tablespoon. Contributes to the tangy flavor and helps to stabilize the emulsion.
- Ground Mustard: ½ teaspoon. Adds a subtle depth of flavor. You can also use Dijon mustard if you prefer.
- Salt: To taste. Enhances the overall flavor.
Instructions
Here’s how to make perfect homemade mayonnaise every time:
1. Combine Ingredients (Except Oil):
- If using an immersion blender, add your whole eggs, vinegar, lemon juice, salt, and mustard powder to a wide mouth mason jar. If you don’t have an immersion blender, you can add all of these ingredients to a blender or a food processor.
2. Blend the Egg Mixture:
- Blend until the eggs emulsify and the mixture is cohesive. This takes just a few seconds. You’ll see the mixture become pale yellow and slightly frothy.
3. Slowly Add Oil:
- Slowly pour in a thin steady stream of olive oil while continuing to blend the entire time. This is the most crucial step. Adding the oil slowly while blending creates a stable emulsion, resulting in a thick and creamy mayonnaise. Once blended, continue mixing until you’ve achieved your desired thickness.
4. Taste and Adjust:
- Once all of the oil has been added and everything is fully mixed, taste and add additional salt, lemon, mustard, or vinegar, if desired.
Notes
Troubleshooting Tips:
- Broken Emulsion: If your mayonnaise doesn’t thicken or separates, it’s likely that the oil was added too quickly or the ingredients weren’t cold enough. You can try to fix a broken emulsion by whisking in a teaspoon of very hot water or by blending in another egg yolk.
- Too Thin: If your mayonnaise is too thin, you can try blending in a bit more oil, very slowly.
- Too Thick: If your mayonnaise is too thick, you can thin it out with a little water, lemon juice, or vinegar.
Find it online: https://cookupjoy.com/homemade-mayonnaise/