Mayonnaise is a thick cold sauce or dressing commonly used as a spread for sandwiches and composed salads. Even if you’re not a fan of mayonnaise as a condiment, there’s a good chance that you like a lot of the foods where mayonnaise plays an important role, whether it’s chicken salad, the best egg salad, deviled eggs, or homemade blue cheese dip. Mayonnaise, when made at home taste so much better than most of the brands at the store. We know some people may wonder why we make mayonnaise at home when you can buy it at the store? This is a valid question, especially when the convenience factor is strong but trust me, it’s just about impossible to find a store-bought brand of mayonnaise that doesn’t have added sugar AND is made with a healthy oil.
With only 4 ingredients that you probably already have around the house and 5 minutes of your time, you can make homemade mayonnaise with just using an immersion blender or a hand whisk. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavor’s. Here is the basic recipe:
• Preparation time: 5 min
• Makes: 1 cup
• 3 large eggs ( room temperature)
• 3/4 cup vegetable or olive oil
• 1 table spoon lemon juice or white wine vinegar
• A pinch of fine grain sea salt
Note: You can also add spices and herbs to your mix, if you want to.
Olive oil gives it a very strong taste, which most people don’t like, so feel free to make use of any other vegetable oil.
Tips to note:
Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. stainless steel, enameled, plastic (food processor) or glass may be used.
Use room temperature eggs: cold eggs will often result to mayonnaise that doesn’t thicken.
Only use fresh squeezed lemon juice: Bottle lemon juice may give your mayonnaise a funny flavor.
• Wash and crack the egg, and carefully separate the yolk from the white then place the yolk in a bowl. A bowl with high sides should best be used because it help prevent splashes.
• Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Until well combined.
• Gradually add the oil (drop by drop), stirring continuously as you do so.
The Mayonnaise will begin to thicken as you add the oil. If the oil start to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
• Once all the oil has been mixed in, the mayonnaise should be thick and fluffy with whisk forming ribbons through the mixture. Season it carefully with salt. Add a splash of water or lemon juice/ vinegar if you would like a thinner mayonnaise Your homemade mayonnaise is ready. Homemade Mayonnaise can be kept for up to 1 week, but we highly recommend that you use it up in three days and also store in the fridge. Enjoy!
Raw egg is not recommended for infants, the elderly, pregnant women and people with weak immune system. To avoid the risk of salmollela infection. You can use pasteurized egg yolk instead.
Why not give this recipe a try. Don’t forget to send us feedback
Mak-Migro Farms Ltd.,
…healthy foods, healthy lives