Mayonnaise, a creamy and versatile condiment, is a beloved staple in kitchens around the world. This luscious sauce is made by emulsifying oil, typically vegetable or olive oil, with egg yolks, vinegar or lemon juice, and a touch of mustard. The result is a smooth and velvety texture with a rich, tangy flavour.
- Separate the egg: gently crack the egg and split the shell into one hand, held over a bowl (so you can save the white).
- Set the white aside and place the yolk into a bowl with the Dijon mustard and lemon juice. Whisk together until well blended.
- While whisking continuously, slowly drizzle in the light olive oil or avocado oil in a thin stream. Don’t rush this! Start with a few drops at a time, gradually increasing to a thin, steady stream.
- This slow process is essential for emulsification. Continue whisking until the mixture thickens and forms a creamy texture, resembling store-bought mayonnaise. This should take about 5 minutes. You can also do this with an electric mixer or processor on/at low speed.
- Season the mayonnaise with salt and pepper to taste. Adjust the seasoning according to your preference.
- Transfer the homemade mayonnaise to a clean jar or airtight container. Store it in the refrigerator for up to 1 week.
Unlike store-bought versions, homemade mayo allows you to have complete control over the ingredients, ensuring a fresher and healthier alternative.
Variations
Pimp your mayo by adding different flavours. Try these:
- Add fresh garlic to make aioli
- Mix with Chipotle sauce for chipotle mayo
- Mix with wasabi paste for wasabi mayo
- Mix with Sriracha sauce for spicy mayo
- Add fresh green herbs such as thyme, basil and oregano
.png)
