Mayonnaise is a versatile condiment that can elevate any dish with its creamy texture and rich flavor. Making mayonnaise at home is not only simple but also allows you to customize it to your taste. Whether you’re using it in sandwiches, salads, or as a dip, this homemade mayonnaise will impress your family and friends. Follow this guide to whip up a batch that’s fresher and tastier than any store-bought version!
Ingredients
– 1 large egg at room temperature
– 1 tablespoon Dijon mustard
– 1 tablespoon white wine vinegar
– 1 cup neutral oil (like canola or grapeseed)
– Salt to taste
– Lemon juice (optional, for flavor)
Servings and Cooking Time
This recipe yields approximately 1 cup of mayonnaise, serving about 8 people. Preparation time is around 5 minutes, with no cooking time required.
Nutritional Value
Per serving (1 tablespoon): Calories: 94, Fat: 10g, Carbohydrates: 0g, Protein: 0g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Gather all your ingredients at room temperature.
2. In a mixing bowl, combine the egg, mustard, and vinegar.
3. Using an immersion blender, blend the mixture on high for about 10 seconds.
4. Slowly start to add the oil in a thin stream while continuing to blend.
5. Keep blending until the mixture emulsifies and thickens.
6. Stop to scrape down the sides of the bowl if needed.
7. Taste and add salt according to your preference.
8. If desired, add a splash of lemon juice for extra flavor.
9. Transfer the mayonnaise to a clean jar or container.
10. Store in the refrigerator for up to one week.
Alternative Ingredients
You can substitute the egg with pasteurized eggs for safety. Vegan mayonnaise can be made using aquafaba (chickpea water) as a base instead of eggs, providing a similar creamy texture.
Serving and Pairings
This mayonnaise is perfect for sandwiches, burgers, and salads. It can also be used as a base for dressings or dips, complementing fresh vegetables and chips.
Storage and Reheating
Store your homemade mayonnaise in an airtight container in the refrigerator. It should last up to a week. Do not freeze mayonnaise, as it may separate and lose texture upon thawing.
Cooking Mistakes
- Using cold ingredients can prevent proper emulsification.
- Adding the oil too quickly can cause the mayonnaise to break.
- Not blending long enough may result in a runny consistency.
- Over-blending can lead to a grainy texture.
- Forgetting to season can leave your mayonnaise bland.
Helpful Tips
- Use fresh, high-quality ingredients for the best flavor.
- Add spices or herbs to customize your mayonnaise.
- For a thicker mayonnaise, add more oil gradually.
- Experiment with flavored vinegars for unique tastes.
FAQs
Can I make mayonnaise without eggs?
Yes, you can use aquafaba, the liquid from canned chickpeas, as a substitute for eggs to create a vegan mayonnaise.
What can I do if my mayonnaise doesn’t thicken?
If your mayonnaise doesn’t thicken, try adding a bit more oil while blending. If that fails, you can start over with a new egg and gradually add the broken mayonnaise.
How long does homemade mayonnaise last?
Homemade mayonnaise can be stored in the refrigerator for up to one week. Always check for freshness before using.
Can I use flavored oils?
Absolutely! Flavored oils, such as garlic or herb-infused oils, can add a unique twist to your mayonnaise.
What should I do if my mayonnaise is too salty?
If your mayonnaise is too salty, you can balance it by adding a little more oil or a splash of vinegar to dilute the saltiness.
Conclusion
Making mayonnaise at home is a rewarding experience that allows you to enjoy a fresher, tastier condiment. With just a few simple ingredients and steps, you can whip up a delicious mayonnaise that enhances your favorite dishes. Enjoy experimenting with flavors and variations to make it your own!
Mayonnaise Recipe
Ingredients
- 1 large egg at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup neutral oil like canola or grapeseed
- Salt to taste
- Lemon juice optional
Instructions
- Gather all your ingredients at room temperature.
- In a mixing bowl, combine the egg, mustard, and vinegar.
- Using an immersion blender, blend the mixture on high for about 10 seconds.
- Slowly start to add the oil in a thin stream while continuing to blend.
- Keep blending until the mixture emulsifies and thickens.
- Stop to scrape down the sides of the bowl if needed.
- Taste and add salt according to your preference.
- If desired, add a splash of lemon juice for extra flavor.
- Transfer the mayonnaise to a clean jar or container.
- Store in the refrigerator for up to one week.
