Did you know that making mayonnaise in your own home kitchen is not as difficult as you think? Besides being cheaper and healthier, homemade mayonnaise also has a taste that is no less delicious than supermarket products, you know! Learn the easy steps listed in this article and voila, you can eat healthy and delicious mayonnaise right away!
Ingredients
Method 1
- 3 egg yolks
- 2 tbsp. white wine vinegar
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1 tsp. salt
- 120-240 ml. vegetable oil
Method 2:
For: 180 grams of mayonnaise
- 3 egg yolks at room temperature
- A pinch of dry mustard
- tsp. salt (or to taste)
- 310 ml. room temperature olive oil
- tsp. tarragon vinegar
Step
Method 1 of 2: Mayonnaise with White Wine Vinegar
Step 1. Separate the whites and yolks, then put the yolks in a bowl
Step 2. Pour vinegar, lemon juice, and water into a bowl of egg yolks.
Step 3. Optional:
Heat the egg and tamarind mixture in a double boiler until it reaches 65ºC (about 1 minute). While waiting for the dough to reach the right heat, keep stirring. Most people will not skip this process because it is effective in reducing the risk of food poisoning due to salmonella bacteria contamination in raw eggs. Read the Warnings section for more details!
Step 4. Remove the pan from the stove and let it sit for a while at room temperature
Step 5. Add dry mustard, salt, and cayenne pepper
Step 6. Use a hand mixer, a sit-down mixer, or a food processor (which works best) to mix all the ingredients together until there are no lumps
Step 7. Very slowly (about 1 tsp
in each pouring process), pour in the oil you don't mind eating. For example, choose extra virgin olive oil, peanut oil, grapeseed oil, or corn oil instead of cheap canola oil that you haven't used in years.
- If you are using a sit-down mixer, add the oil a little at a time.
- If you're using a hand mixer, try asking someone else to pour the oil or holding the bowl while you knead the mayonnaise mixture.
Step 8. Pour in the oil little by little until you reach the desired consistency
Most likely, you will need 240 ml. oil for one egg yolk. If the mayonnaise is too runny, let it sit for a while. If you let the oil and egg yolks separate, it's a sign that your mayonnaise is spoiled. Read the Tips section for some great tips for salvaging spoiled mayonnaise.
Step 9. Store mayonnaise in a closed container, put in the refrigerator; mayonnaise can last up to 3 days
Remember, the mayonnaise you make contains raw eggs so you still need to be careful even though storing it longer has not been proven to be harmful to your health.
Method 2 of 2: Mayonnaise with Taragon Vinegar
Step 1. Put the egg yolks in a bowl
Add mustard and salt, mix well.
Step 2. Gradually pour in the olive oil
Pour in the olive oil drop by drop, stirring constantly. Before pouring the next drop, make sure the oil is thoroughly mixed with the mayonnaise mixture. Once the yolks seem to have thickened, you can add a little more oil. But remember, reserving 1/3 of the oil for use in the next step.
Step 3. Pour in the taragon vinegar drop by drop alternating with the remaining 1/3 of the oil
Do this process until the vinegar runs out.
Step 4. Pour in the remaining oil
Again, do this process slowly while continuing to mix well.
Step 5. Pour the mayonnaise into an airtight container
Close the container and put it in the refrigerator.
Mayonnaise stored in an airtight container can last up to 5 days in the refrigerator. After using it, make sure you put it back in the refrigerator immediately. Do not leave mayonnaise at room temperature for more than an hour, especially in hot weather
Tips
- Use the freshest eggs you can find, especially since the lecithin content in fresh egg yolks plays an important role in emulsifying the oil and making the mayonnaise creamy and creamy.
- For those of you who can't (or don't like) vinegar, try using citric acid mixed with a little water to replace the lemon juice and/or vinegar; citric acid is the main component in lemon juice). The citric acid also acts as a preservative which will make your final product last longer. Even if you replace the lemon juice and/or vinegar with citric acid, make sure you don't change the amount. If the recipe asks you to use 6 tbsp. liquid (2 tablespoons vinegar, 2 tablespoons lemon juice, and 2 tablespoons water), make sure you also use 6 tablespoons. a mixture of water and citric acid (preferably add a small amount). The amount of citric acid will depend on the brand of citric acid you are using, but generally you will need -½ tsp. citric acid. In countries where there is no tradition of making wine, it is better to use citric acid diluted with water instead of vinegar sold in supermarkets.
- For a healthier alternative, try substituting egg yolks for egg whites.
- To save spoiled mayonnaise:
- Place the egg yolks in a separate bowl, then mix the crumbled mayonnaise with the yolks.
- Pour a little vinegar on the side of the bowl, then quickly stir the oil and egg mixture with the vinegar a little at a time. This method is more difficult to do than the other methods.
- Pour 1 tsp. water in a separate bowl, then add the broken mayonnaise drop by drop, stirring constantly. After all the mayonnaise mixture is well mixed with the water, slowly pour in the remaining oil (if any) while continuing to stir.
- If you use olive oil, make sure you use up your mayonnaise in one go, as the olive oil in the mayonnaise will crystallize or harden when you put it in the refrigerator. The addition of olive oil can produce mayonnaise that tastes as fresh as fruit.
- Make sure the oil is thoroughly mixed before you add the measure. If you rush this process, your mayonnaise will "crack" (the yolk and oil separate) making it impossible to eat.
- To make the mayonnaise process easier, try using a hand blender. Place the eggs in the container that will be used to store the mayonnaise. After that, pour in the vinegar, mustard, lemon juice, oil, and other seasonings. Put the tip of the blender into the container, then process the dough on high speed. In an instant, the dough base will turn into mayonnaise. While the tip of the blender is still spinning, very slowly Lift the blender to distribute the oil in the mixture.
- Even if you use organic eggs, the possibility of food poisoning due to salmonella contamination does not necessarily disappear; however, this possibility will be drastically reduced because the more space a chicken has, the less likely it is to be contaminated with salmonella bacteria.
- To make sure you don't overspray the oil, try putting it in a bottle with a narrow, pointed end (such as a soy sauce or chili sauce bottle). As a guide, it should take you a minute to pour all the oil that way.
- Some supermarkets sell "sterile" (free of bacteria found in food) eggs that have been separated from the yolks and whites.
Warning
- Since you are using raw egg yolks, be aware of the possibility of food poisoning due to salmonella bacterial contamination. Make sure you don't reduce the amount of any ingredients (unless they're optional) as the high acidity will make the mayonnaise safer. The recipes listed above conform to guidelines established by the United States Food and Drug Administration (see External Links).
- Pregnant women are not recommended to consume 'real' mayonnaise due to the risk of contamination with salmonella bacteria that may be contained in raw eggs.
