Mayonnaise

Crafting your own mayonnaise is a rewarding culinary skill that yields a superior product to store-bought alternatives. This classic emulsion relies on just a few simple ingredients: fresh egg yolks, a neutral salad oil, and a bright acid like lemon juice or vinegar. The result is a luxuriously smooth, creamy sauce with a vibrant tang that enhances everything from simple green salads to hearty sandwiches. Making it from scratch allows you to control the texture and flavor profile, ensuring a fresh taste without preservatives. It is an essential condiment for any home cook, perfect for elevating everyday meals into something special. Keep it refrigerated and use within a week for the best quality and food safety.

Cooking Method: Baking

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 549.8

Dietary: Gluten-free, Vegetarian

Description

Crafting your own mayonnaise is a rewarding culinary skill that yields a superior product to store-bought alternatives. This classic emulsion relies on just a few simple ingredients: fresh egg yolks, a neutral salad oil, and a bright acid like lemon juice or vinegar. The result is a luxuriously smooth, creamy sauce with a vibrant tang that enhances everything from simple green salads to hearty sandwiches. Making it from scratch allows you to control the texture and flavor profile, ensuring a fresh taste without preservatives. It is an essential condiment for any home cook, perfect for elevating everyday meals into something special. Keep it refrigerated and use within a week for the best quality and food safety.

Ingredients

1 cup Salad oil
1 Egg

Directions

1
Separate the egg yolk from the white and place the yolk in a medium mixing bowl.
2
Add a pinch of salt and a few drops of lemon juice or vinegar to the yolk.
3
Begin whisking the yolk vigorously with a rotary beater or hand whisk until it becomes slightly thick and pale.
4
While continuing to whisk constantly, add the salad oil drop by drop to start the emulsification process.
5
Once the mixture begins to thicken, you can increase the stream of oil to a very slow trickle, ensuring it incorporates fully before adding more.
6
Continue adding the remaining oil gradually while whisking steadily until the mayonnaise is thick and creamy.
7
If the mayonnaise breaks or becomes too thin, add a fresh egg yolk and whisk vigorously to re-emulsify.
8
Taste the mixture and adjust seasoning with additional salt, pepper, or acid as desired.
9
Transfer the finished mayonnaise to an airtight jar or container.
10
Refrigerate immediately and consume within one week for best flavor and safety.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 549.8kcal

% Daily Value *
Total Fat 61.4g95%
Saturated Fat 9.4g47%
Cholesterol 46.6mg16%
Sodium 15.5mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mayonnaise, homemade, sauce, condiment, emulsion, egg yolk, salad oil, lemon juice, vinegar, creamy, spread, sandwich, dressing, classic, fresh, simple, kitchen staple, emulsify, rich, smooth

Read it online: https://www.chefs-mate.com/recipe/mayonnaise/