Homemade Mayonnaise

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Homemade mayonnaise is a simple and delicious condiment that can elevate any dish. Made from fresh ingredients, it is perfect for salads, sandwiches, and dips. This recipe will guide you to create a creamy and flavorful mayonnaise that rivals any store-bought version.

Ingredients

Whole egg - 4 pieces
Dijon Mustard - 1 fl oz
Champagne Vinegar - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 8 fl oz
Vegetable Oil - 1 qt
Boiling water - 0 fl oz

Step by Step guide

Step 1

In a bowl, pour in four room temperature egg yolks (which are best for emulsification) and whisk the yolks with Dijon mustard, a pinch of salt, and white wine vinegar.

Step 2

After whisking everything into a reddish-brown paste, you can start adding a mixture of refined vegetable oil (canola oil, which has no taste or smell, works best) and extra virgin olive oil, drop by drop. It's recommended to use a ratio of one part extra virgin olive oil to four parts of the other oil. Using too much olive oil will make the mayonnaise have a greenish tint and a bitter taste.

Step 3

By vigorously whisking in the oil drop by drop, you will surely see the ingredients in the bowl change color and texture within a few minutes — transforming from a reddish-brown to a light beige with a glossy sheen. This indicates that you have achieved the "mother mayonnaise." From this point on, you can add the oil more boldly without reducing the whisking intensity, and the oil will almost instantly emulsify into mayonnaise. However, don't overdo it, as this can disrupt the balance; the mayonnaise may pass a critical point and separate into oil and unpleasant clumps resembling tiny worms.

Step 4

If the mayonnaise turns out too thick, you can add half a tablespoon of regular boiled water to restore its usual texture. The ideal mayonnaise should be able to hang off the tip of a spoon, dripping down in a long, rubbery droplet, but not in a stream. In the end, just add more salt, pepper, and any other flavor components — and it's ready. This mayonnaise can be stored in the refrigerator for two to three days.