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    Homemade Mayonnaise From Scratch - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Home » Recipe » Breakfast

    Homemade Mayonnaise From Scratch

    Homemade Mayonnaise From Scratch - Plattershare - Recipes, Food Stories And Food EnthusiastsPlattershare Team
    6 November, 2017
    4.1 from 7 votes
    Served As Breakfast, Snacks
    Print Recipe Pin Recipe
    Let's learn the simple Homemade Mayonnaise from scratch as mayonnaise is basic cold emulsion sauce. It is used as an accompaniment, spread for sandwiches and as a salad dressing.
    It has a wide variety of uses, particularly in Hors d oeuvres & salads. If you are wondering does mayonnaise have eggs so the answer is yes! traditional mayonnaise contained egg.
    Lets see how to make mayonnaise at home from scratch.
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    Prep Time 7 mins
    Total Time 7 mins
    Cuisine Cafe, Homestyle Cooking, Spanish
    Recipe Category Contains Egg
    Servings 10
    Recipe Taste Salty, Savoury

    Ingredients
      

    • 900 ml Olive oil Salad Oil
    • 6 Egg yolks
    • 1 gm Dijon mustard
    • 15 ml Vinegar
    • 1 Lemon

    Seasonings

    • Salt to taste
    • Pepper to taste
    • Sugar a pinch
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    Instructions
     

    • Place yolk of eggs, seasoning in a clean moisture free glass bowl & add the Dijon mustard, salt, pepper and sugar and whisk well.
    • Separately mix lemon juice and vinegar in a clean bowl.
    • Add half the quantity to the glass bowl mixture.
    • Add oil slowly i.e. in a slow stream or drop by drop, a little at a time, whisking continuously, until all the oil is incorporated and you see the emulsion being formed. Finish the sauce by adding the rest of lemon juice and vinegar.
    • This is done to ensure coherence of the sauce & to prevent its turning & curdling. Please check notes section for tips.
    • Place the sauce in the refrigerator in an airtight container. Stays good for 1 week.
      Homemade Mayonnaise From Scratch - Plattershare - Recipes, Food Stories And Food Enthusiasts

    Notes

    Important points to be considered:
    1. Do not expose mayonnaise to too low temperature after making
    2. Initially, the oil should not be added rapidly
    3. Do not use too cold
    4. The oil should be in proportion to the egg
    5. Cover the sauce with a lid and store in a cool
    6. All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you prepare it.
    7. You may add a little cayenne pepper too, in the preparation.
    8. You may use Canola Oil / Corn Oil / Sunflower Oil / Groundnut Oil instead of Olive Oil.
    Chef Tips:
    Rectification of Turned or Curdled Mayonnaise:
    1. By taking a clean bowl, add in boiling water or vinegar & gradually whisking in the curdled Mayonnaise
    2. Place an egg yolk & gradually whisk in the curdled mayonnaise.
    3. If a small quantity of Mayonnaise is to be rectified, then put the mustard powder in a clean bowl & add in drop by drop, whisking the curdled mayonnaise.
    More Mayonnaise Recipe: Eggless Basil Mayonnaise Using Acv
    About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
    Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

    Nutrition

    Calories: 169kcalCarbohydrates: 5gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 117mgSodium: 1411mgPotassium: 65mgFiber: 3gSugar: 1gVitamin A: 512IUVitamin C: 6mgCalcium: 64mgIron: 1mg
    Recipe Tags homemade mayonnaise recipe mayonnaise from scratch

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