Classic Homemade Mayonnaise: A Foolproof Recipe
7 minutes
1302 reads
About Classic Homemade Mayonnaise: A Foolproof Recipe
Ditch the store-bought jars and discover the magic of homemade mayonnaise! This easy, step-by-step recipe guides you to creamy perfection, creating a condiment that's bursting with fresh flavor.Imagine the rich, velvety texture and bright, tangy taste of real mayonnaise. It's surprisingly simple to whisk together from scratch, resulting in an emulsion far superior to anything you can buy.Elevate your everyday sandwiches, salads, and dips with this versatile sauce. From a classic BLT to a vibrant potato salad, your meals will thank you for the homemade touch.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep7 minutes
Total7 minutes
Ingredients
Wet Ingredients
- 3 cup Olive Oil or other neutral oil
- 15 ml Wine Vinegar white
- 1 Tbsp Lemon Juice freshly squeezed
Emulsifiers & Seasonings
- 6 Large Egg Yolks at room temperature
- 1 tsp Dijon Mustard
- 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
- 1/4 tsp Sugar
Instructions
- In a medium bowl, whisk together the egg yolks, Dijon mustard, salt, pepper, and sugar.
- In a separate small bowl, combine the lemon juice and vinegar.
- Add half of the vinegar mixture to the egg yolk mixture and whisk until fully combined.
- Slowly drizzle in the olive oil, a few drops at a time, while whisking constantly. This slow addition allows the emulsion to form properly, creating a thick and creamy mayonnaise.
- Once the mayonnaise begins to thicken, you can add the oil in a thin, steady stream, continuing to whisk vigorously. As the emulsion stabilizes, the mixture will become glossy and smooth.
- Whisk in the remaining vinegar mixture. Taste and adjust seasonings as needed.
- Transfer the mayonnaise to an airtight container and store in the refrigerator for up to 1 week.
Recipe Notes
Good To Know
- Ensure all ingredients are at room temperature. Take out the eggs at least 30 minutes before preparing.
- Avoid exposing the mayonnaise to very low temperatures after making it.
- Add the oil gradually, not rapidly, at the beginning.
- Use oil in proportion to the egg.
- You can add a little cayenne pepper for extra flavor.
- Canola, corn, sunflower, or groundnut oil can be used as alternatives to olive oil.
- Rectifying Curdled Mayonnaise:
- Whisk the curdled mayonnaise gradually into a clean bowl containing boiling water or vinegar.
- Whisk the curdled mayonnaise gradually into an egg yolk in a clean bowl.
- For small quantities, whisk the curdled mayonnaise drop by drop into a clean bowl containing mustard powder.
Expert Tips
- For a richer flavor, use fresh lemon juice instead of bottled.
- If the mayonnaise becomes too thick, add a teaspoon of warm water at a time to thin it to your desired consistency.
- Use a high-speed blender or immersion blender for the smoothest, quickest mayonnaise.
Storage Instructions
- Store the mayonnaise in an airtight container in the refrigerator.
- It should be consumed within 3-4 days for best quality.
Related Posts You May Like
-
-
-
-
-
-
Classic Homemade Tomato Soup Recipe
1344 reads
Recipe Nutrition
Calories: 169kcalCarbohydrates: 5gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 117mgSodium: 1411mgPotassium: 65mgFiber: 3gSugar: 1gVitamin A: 512IUVitamin C: 6mgCalcium: 64mgIron: 1mg
Plattershare Food
Articles: 1022
3 Comments
Leave a Reply
You must be logged in to post a comment.
I’m thrilled to try this recipe!
Absolutely delicious! Can’t wait to try it.
This looks delightful! Thanks for the recipe.