What is mayonnaise made out of?
Eggs - In this recipe, we only use egg yolks, but you will see some recipes using whole eggs, we also do that sometimes. Eggs help emulsify the mayonnaise and also make it rich and creamy.
Mustard - Adds a traditional mayo flavor that we all love, plus a bit of spiciness.
Vegetable oil - Use sunflower or canola oil. It's important to use high-quality oil because you are using a large amount after all. You might also use olive oil or other nut oils, however, we recommend using only 1/3 of the latter and then 2/3 of the sunflower or canola oil.
Vinegar - Use white balsamic vinegar, it adds sweetness. You could use white wine vinegar or apple cider vinegar too.
Lemon juice - Optional, but highly recommend it. Adds a much-needed freshness and lightness to it.
Which oil is best for mayonnaise?
It's best to use sunflower or canola oil. It's important to use high-quality oil because you are using a large amount after all. You might also use olive oil or other nut oils, however, we recommend using only 1/3 of the latter and then 2/3 of the sunflower or canola oil.
How do I make my own mayonnaise?
Mayonnaise is so easy to make and it only takes a few minutes. You can make it in a food processor or by using an immersion blender. We always use the immersion blender since we found it's easier to control what's happening to the mayonnaise in the process.
How to fix broken mayonnaise?
If the mayonnaise is falling apart, don't worry, you can still save it by leaving it at room temperature for 30 minutes. In a small bowl mix together 1 tbsp lukewarm water and one teaspoon of mustard. Add two spoons of broken mayonnaise to the water - mustard mixture and start mixing on maximum speed. Gradually start adding spoons of broken mayonnaise, so that it all comes together again in a thick emulsion. Another trick is to repeat the same process, but replace the mustard with one egg yolk.
How long can I store mayonnaise?
Store the mayonnaise in an airtight container for about 2 weeks in a fridge or as long as the expiration date of your eggs allow.
Where to use mayonnaise?
- Beef Burger
- Party Sausage Rolls
- Sandwich with Fried Mussels and Sour Veggies
- Sandwich with salmon, egg and hollandaise sauce
METHOD
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blend everything
Place the egg yolks, white vinegar, mustard, a pinch of salt and a pinch of pepper to a big bowl or glass jar (or to a food processor). Blend everything together to combine. Use an immersion blender or a food processor.
TipUse the freshest eggs you can get. -
mayonnaise
In a thin stream gradually add the oil in tiny drops, while constantly mixing. It’s super important to mix all the way through the mixture on the bottom of the bowl as well, or the mixture might fall apart. You will see the mayonnaise starting to thicken after about a quarter of the oil has been incorporated. Continue adding the oil while constantly mixing until you get a nice, creamy, thick mayonnaise. Adjust the thickness by adding a teaspoon of water if necessary.
TipIf the mayonnaise is falling apart, don't worry, you can still save it by leaving it at room temperature for 30 minutes. In a small bowl mix together 1 tbsp lukewarm water and one teaspoon of mustard. Add two spoons of broken mayonnaise to the water - mustard mixture and start mixing on maximum speed. Gradually start adding spoons of broken mayonnaise, so that it all comes together again in a thick emulsion. -
season and serve
Add the lemon juice to the mayonnaise once you incorporated the oil. Season to taste.
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storage
Store the mayonnaise in a small bowl or a jar, covered with plastic wrap in a refrigerator for up to two weeks, or use immediately.
