Introduction
Creating your own homemade mayonnaise can elevate your culinary creations and offer a fresh, rich flavor that store-bought versions often lack. With just a few simple ingredients and a little technique, you’ll be able to whip up a creamy, delicious mayonnaise that enhances sandwiches, salads, and dips alike. This recipe takes advantage of classic emulsification methods to ensure a perfect texture every time.
Detailed Ingredients with measures
– 4 large egg yolks (room temperature)
– 1 tablespoon Dijon mustard
– 2 tablespoons white vinegar
– 2 cups vegetable oil
– 2 tablespoons fresh lemon juice (from 1 lemon)
– 1 teaspoon kosher salt (or to taste)
Prep Time
Preparation time for this recipe is approximately 10 minutes.
Cook Time, Total Time, Yield
Cook time is not required for this mayonnaise recipe. The total time is about 10 minutes, yielding approximately 2½ cups of freshly made mayonnaise.
Enjoy your homemade mayonnaise straight away or store it in the refrigerator for up to 5 days!
Detailed Directions and Instructions
Step 1: Combine Ingredients
In a medium bowl, combine the egg yolks, Dijon mustard, and white vinegar.
Step 2: Blend Initial Mixture
Using an immersion blender, blend the mixture in a circular motion until well combined.
Step 3: Incorporate Oil Gradually
While continuing to blend, slowly add the vegetable oil, a few drops at a time, ensuring each addition is fully incorporated before adding more.
Step 4: Increase Oil Addition
Once the mixture begins to thicken and emulsify, you can add the oil in a slow, steady stream until fully incorporated and the mayonnaise is shiny and thick.
Step 5: Add Lemon Juice and Salt
Add the fresh lemon juice and kosher salt to the mayonnaise.
Step 6: Final Blend
Blend once more until just combined.
Step 7: Store Mayonnaise
Transfer the mayonnaise to an airtight container and refrigerate.
Notes
Yield
This recipe yields approximately 2½ cups of mayonnaise.
Room Temperature Ingredients
For best results, use room temperature ingredients.
Alternative Tools
If you don’t have an immersion blender, a food processor or hand whisk can be used, though a blender is not recommended.
Storage
Store the mayonnaise in an airtight container in the refrigerator for up to 5 days.
Cook techniques
Emulsification
Emulsification is the process of mixing two ingredients that typically don’t combine well, such as oil and water-based components. In this recipe, the egg yolks and Dijon mustard help to stabilize the emulsion as you gradually add oil.
Blending
Using an immersion blender allows for a smooth and consistent mixture. It’s important to blend in a circular motion to incorporate air and create a light texture.
Incorporation of Ingredients
Adding the vegetable oil slowly and in drops at first ensures that it blends properly with the egg yolks, preventing the mayonnaise from breaking. As the mixture thickens, you can pour the oil in a steady stream.
Tasting and Adjusting
Adding lemon juice and salt towards the end enhances the flavor of the mayonnaise. Always taste and adjust the seasoning to your preference.
Storage
For optimal freshness, store the mayonnaise in an airtight container in the refrigerator. It can be kept for up to 5 days.
FAQ
Can I use cold egg yolks?
It’s best to use room temperature egg yolks for better emulsification. Cold yolks can affect the ability to incorporate the oil properly.
What can I use instead of Dijon mustard?
If you don’t have Dijon mustard, you can substitute it with a mild yellow mustard, though the flavor will differ slightly.
Why does my mayonnaise separate?
Mayonnaise can separate if the oil is added too quickly or if the ingredients are not at the same temperature. Ensure to add oil slowly and use room temperature ingredients.
Can I use a food processor instead of an immersion blender?
Yes, a food processor can work well for this recipe. However, avoid using a regular blender, which may not adequately blend the ingredients.
What if my mayonnaise is too thick?
If your mayonnaise is too thick, you can thin it out by whisking in a few drops of water or lemon juice until you reach the desired consistency.
Conclusion
The homemade mayonnaise created from just a few simple ingredients is a versatile and delicious addition to various dishes. Its creamy texture and rich flavor can elevate everything from sandwiches to salads. By controlling the ingredients, you can create a healthier version compared to store-bought mayonnaise, ensuring freshness and quality. Enjoy this delightful condiment in a variety of ways!
Spicy Aioli
Add minced garlic and a pinch of cayenne pepper to the mayonnaise for a deliciously spicy aioli perfect for dipping fries or spreading on sandwiches.
Herbed Mayonnaise
Incorporate fresh herbs like dill, basil, or parsley into the mayonnaise for a refreshing twist, great for seafood dishes or as a salad dressing.
Lemon Garlic Mayonnaise
Mix in additional garlic and more lemon juice to create a tangy lemon garlic mayonnaise ideal for grilled chicken or as a dressing for coleslaw.
Sriracha Mayonnaise
Stir in Sriracha sauce to add heat and flavor to your mayonnaise, making it a fantastic topping for burgers or a great dip for sushi.
Chipotle Mayonnaise
Blend in chipotle peppers in adobo sauce for a smoky, spicy mayonnaise that’s excellent with tacos or as a zesty spread for sandwiches.
