Sherry Mayonnaise

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Servings: 2 Difficulty: Intermediate
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A tangy, emulsified sauce with the distinct depth of sherry vinegar
Sherry Mayonnaise recipe image
Sherry Mayonnaise recipe image
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Sherry Mayonnaise

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 7.6

Description

This elegant Sherry Mayonnaise elevates simple dishes with its rich, creamy texture and bright acidity. By combining fresh egg yolks with Dijon mustard and high-quality sherry vinegar, you create a sophisticated base that is far superior to store-bought alternatives. The sharp bite of the vinegar cuts through the richness of the corn oil, resulting in a balanced, velvety sauce. It is perfect for accompanying roasted vegetables, grilled fish, or as a luxurious dressing for green salads. While it requires a bit of patience to emulsify properly, the result is a pantry staple that adds a professional touch to everyday meals. Keep it refrigerated for up to a week for the best flavor.

Ingredients

Directions

  1. Place the whole egg, egg yolks, Dijon mustard, and sherry vinegar into the bowl of a food processor fitted with a steel blade.
  2. Process the mixture for about 1 minute until smooth and well combined.
  3. With the motor still running, slowly dribble in the corn oil in a thin, steady stream to create an emulsion.
  4. Continue processing until all the oil is completely incorporated and the mayonnaise is thick and creamy.
  5. Turn off the motor and scrape down the sides of the bowl with a spatula.
  6. Taste the mayonnaise and season with salt and pepper as needed.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 7.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 31.3mg2%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 0.3g1%

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

Note

Store the finished mayonnaise in an airtight container in the refrigerator. It will keep for up to one week.

If the mayonnaise breaks or becomes too thick, you can fix it by adding a teaspoon of warm water and processing again briefly.

For a lighter version, you can substitute half of the corn oil with a neutral oil like grapeseed or sunflower oil.

Ensure your eggs are fresh and pasteurized if you are concerned about raw egg safety, or use pasteurized egg yolks.

Keywords: sherry mayonnaise, homemade mayo, sherry vinegar, dijon mustard, egg yolk, corn oil, emulsion, sauce, condiment, vegetarian, creamy, tangy, food processor, salad dressing, gourmet, quick recipe, pantry staple, fresh ingredients, easy sauce
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