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A lot of cooks still find the idea of making homemade mayonnaise intimidating. However, learning how to make mayonnaise is so easy; you can have it ready to eat in 5 minutes. Homemade mayo is far superior in taste than store-bought varieties. It is also believed to be healthier too. With only a blender and a few ingredients, you can make creamy, flavorful mayonnaise in minutes.
Benefits of Homemade Mayonnaise
Those who have made mayonnaise at home before know how creamy it can be. Homemade mayonnaise also gives you complete control over the taste, the quality and quantity. Because mayonnaise is an emulsion, it means you can make a lot of it with very little ingredients. In other words, you can make a whole lot more for very cheap. You can also make it in half the time it takes to go to the grocery store and buy one.
- 1 egg whole
- 2 egg yolks
- 1 tsp. mustard preferably Dijon
- 1-2 tbsp. lemon juice freshly squeezed
- ½ tsp. salt
- 2 cups olive oil
- You can use a stand mixer or manually blend the mustard, egg, yolks, salt, and lemon juice. Do this until the mixture becomes creamy.
- Continue to mix and start adding oil drop by drop into the creamy mixture. Add one drop of oil every 30 seconds. Make sure that you are beating or mixing fast enough if you are doing this manually.
- When the mixture thickens, you can continue to pour remaining oil in a thin, slow drip in 5-10 second intervals to ensure it mixes well.
- Stop the blender and taste. If your mayo is too thick, add drops of lemon juice and blend until the consistency desired is achieved. If too thin, add droplets of oil.
- Scoop mayonnaise into a jar, close tightly and refrigerate for later use or serve immediately.
Homemade Mayonnaise Tips and Tricks
There are certain precautions when practicing how to make mayonnaise. Firstly, make sure your ingredients are fresh. Eggs in particular can “break” mayonnaise if they are not fresh. It is advised that you buy a fresh set of pasteurized eggs just to make mayonnaise. Eggs are important because they are the ingredient that bond oil and lemon juice together.
Another important lesson in how to make mayonnaise the type of bowls you use. Aluminum bowls are bad for mayonnaise because they give it a grey tinge. Instead, choose plastic bowls or ones made from stainless steel or enamel. Lastly, be patient. Do not rush when pouring the oil in the beginning. Broken mayonnaise can be challenging to restore.
Making your own mayonnaise at home can be a fun activity to share with family and friends. The mayonnaise is tastier than any kind you can find in store, and is much healthier for you. Add seasonings of your choice to give mayo a twist and serve with sandwiches, salads, hard-boiled eggs and many more dishes. Enjoy.
You may want to try our recipes involving mayonnaise:
- Steamed fish with Mayonnaise is festive. This is usually prepared during special occasions. Time to dress-up your fish.
- Ahi Tuna Sandwich with Wasabi Wasabi Mayo is my take on fresh tuna sandwich with a kick.