Homemade mayonnaise can enhance the taste of a variety of mains, sandwiches, snacks, and entrees. The mayonnaise that we make ourselves usually contains fewer additives and preservatives, and has a strong, rich, fresh taste when compared to ready-made mayonnaise. Mayonnaise is an emulsion of egg yolk with cooking oil whose flavor is enriched with vinegar or a squeeze of lemon, and is believed to have originated in Western Europe during the mid-18th century. Mayonnaise is now used throughout the world as a condiment, a base for making sauces and dressings, as well as dipping sauces. Mayonnaise is used to make tartar sauce, thousand island, and ranch dressing, and is usually marinated with various herbs and spices to produce additional sauces, such as aioli, remoulade, and others. This article provides step-by-step instructions for making fresh and classic mayonnaise from scratch.
Step
Step 1. Prepare the ingredients
Prepare 1 large egg or 2 small eggs, 250 ml of cooking oil and 1 tsp. (15 g) lemon juice or vinegar. Let the ingredients sit at room temperature for about 30 minutes before starting to make the mayonnaise. This helps the emulsification process or so that the ingredients can be evenly mixed.
Step 2. Separate the egg yolk and white
Bend your hands and spread your fingers slightly apart over the small bowl. Crack the egg and put it in your hand. Let the egg whites seep between your fingers and down to the bowl. When the yolk remains in your hands, place it in a separate container and set aside.
Step 3. Mix the spices
Once the ingredients have come to room temperature, put 2 small or 1 large egg yolks, add 1 tsp. (5 g) salt and 1 tsp. (5 g) white pepper, to a medium-sized bowl to mix the ingredients and stir gently using an egg beater (whisk).
Step 4. Start making mayonnaise
Fill a measuring cup with 250 ml of olive, corn or safflower oil. Holding a measuring cup of oil with one hand and a whisk in the other, add the oil drop by drop to the bowl while continuing to stir rapidly with the whisk. After the mixture starts to thicken and the volume increases, increase the speed of adding the oil that was pouring drop by drop now slowly. Continue to stir the remaining oil rapidly.
Step 5. Finish making mayonnaise
Season the mayonnaise by adding 1 tbsp. (15 g) lemon juice or vinegar. Add salt and white pepper to taste. Transfer the mayonnaise to a glass, ceramic, or plastic container when finished. Make sure the mayonnaise is covered and refrigerated once it's done.
