Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen.
The taste of the homemade mayonnaise is so much better and once you master the technique you will make it in no time.
Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes.
If you don't want to take the risk look for pasteurized eggs at your supermarket.
Eating raw eggs
There is a difference between European and American eggs, and my methods might not apply to your specific case.
If you are interested, this is what I do:
- When I buy my eggs I make sure they are from a reputable source.
- As they are usually stored at room temperature in the supermarket, I do the same at home.
- I use raw eggs only if they are very fresh.
- I wash the eggs with soap and water just before using it.
Washing the eggs was suggested by an Italian nutritionist as cleaning the outside of the eggs reduces the risk of contracting salmonella.
He recommended not to wash it ahead of time as the protective film of the eggshell will be damaged with the risk of other forms of contamination.
Egg float test
To check if the egg is super fresh I always put it in water: if it floats it is rotten!
A fresh egg in water sinks
With time the egg rises up
A rotten egg floats is water
How to thicken homemade mayonnaise
To make sure mayonnaise thicken, it is important to follow these steps:
1- All the ingredients should be at room temperature
2- Never use extra virgin olive oil, I use a mix of vegetable oil and normal olive oil
3- Add the oil very slowly while mixing
How to fix a curdled mayonnaise
A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly.
If that happens, don't throw it away.
Add another egg yolk and pulse the blender until the mayonnaise gets back its shape.
Use and storage
I use the homemade mayonnaise in different recipes, one of my favorites is Chicken Caeser salad.
I like to serve over a homemade Indian bread.
If you add raw garlic to the homemade mayonnaise you can make Aioli, or add dill and capers to make Tartare.
These two sauces are magnificent with a seafood platter, crab claws or shrimps.
You can store homemade mayonnaise for 3 to 4 days in the fridge.
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes. If you don't want to take the risk look for pasteurized eggs at your supermarket.
add only if you want more fluid mayo. NOT extra virgin
lemon juice or white vinegar
- salt and pepper
All ingredients should be at room temperature
In a bowl whisk the egg with salt, pepper and the mustard.
Very slowly add the vegetable oil, in a thin but continuous flow.
Continue whisking adding the olive oil in a similar thin but continuous flow
Add the lemon juice or the vinegar at the end
Keep in the fridge for 3 to 4 days
Calories 207 calories per serving Fat 30 gr per serving Carbohydrates 2 gr per serving Cholesterol 23 mg Proteins 0 gr per serving Sugar 1 gr per serving Sodium 38 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.