Homemade Mayonnaise Recipe
Category: Sauces and Dressings
Servings: 1
Preparation Time: 10 minutes
Difficulty Level: Easy
Ingredients:
| Ingredient | Amount |
|---|---|
| Egg yolks (room temperature) | 2 |
| Lemon juice | 1 teaspoon |
| Vegetable oil | 250g |
| White wine vinegar | 1 teaspoon |
| Black pepper | To taste |
| Fine salt | 3g |
Instructions:
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Prepare the Base: Begin by placing the egg yolks in a large, deep bowl. Make sure the eggs are at room temperature for the best results. Add a few drops of lemon juice to the yolks to help them firm up as you whip them. Start whisking at medium speed until the yolks begin to take on a creamy, light texture.
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Add the Oil Slowly: This step is crucial for ensuring that the mayonnaise emulsifies correctly. With the yolks already whisked to a smooth consistency, begin adding the vegetable oil. Do this very slowly, almost like a steady drizzle, while continuously whisking. It’s essential not to rush this process to avoid the mayonnaise from breaking.
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Incorporate the Oil: Continue to add the oil bit by bit, allowing each portion to fully incorporate into the mixture before adding more. Patience is key here. Keep whisking and adding the oil until the mixture thickens and reaches a creamy, glossy consistency. This should take about 5-7 minutes, depending on your speed.
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Season the Mayonnaise: Once your mayonnaise has reached the perfect consistency, it’s time to season. Add a pinch of fine salt, freshly ground black pepper, and one teaspoon of white wine vinegar for an extra layer of tanginess. Whisk to combine all the ingredients evenly.
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Finish and Serve: Transfer the mayonnaise into a small serving bowl, being gentle to maintain its fluffy texture. You can now use your homemade mayonnaise for sandwiches, salads, or as a base for other sauces and dressings.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Fat | 74g |
| Saturated Fat | 11g |
| Carbohydrates | 1g |
| Protein | 2g |
| Sodium | 150mg |
| Fiber | 0g |
Tips for a Perfect Mayonnaise:
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Egg Temperature: Always ensure the eggs are at room temperature. Cold eggs can cause the mayonnaise to separate or become too thick.
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Slow Oil Addition: If you add the oil too quickly, the mixture may “break,” meaning it will separate and become unusable. Take your time with this step.
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Alternative Oils: While vegetable oil is standard, you can experiment with other oils like olive oil or avocado oil for a different flavor profile.
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Flavor Variations: For a more adventurous twist, try adding garlic, mustard, or herbs to create flavored mayonnaise that suits your dish.
Enjoy this creamy, rich homemade mayonnaise, perfect for enhancing any meal!
