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Basic mayonnaise
The queen of cold sauces. Mayonnaise is used in all kinds of different sandwiches, burgers as a condiment to hot dogs and even fishes. It's not only a sauce, but it also serves as a good base for other creamy sauces and condiments, such as our cocktail sauce, garlic "aioli" sauce, different salad dressing and so on. Don't be afraid to get playful, once you get the feel of making a basic mayonnaise. You can experiment with different oils and vinegars to get different tastes.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    350
    g
  • preparation:
    10
    minutes

METHOD

  • mayonnaise

    Take the eggs and mustard out of the refrigerator at least 30 minutes in advance.

    Tip
    This ensures a thick mayonnaise and prevents the mayonnaise falling apart.
  • Put the egg yolks and mustard in a big bowl or glass jar. Add a pinch of salt and pepper. Start whisking as fast as you can, use an electric mixer or whisk by hand.

    Tip
    Put a linen / cotton cloth under the bowl or jar, to stabilize.
  • While constantly whisking gradually add the oil, drop by drop but as soon as the emulsion starts to get thicker, you can start adding the oil in a very thin stream. When you use half of the oil, stop adding it, but continue whisking. Whisk for about 2 minutes, then stop and check the consistency. The mixture must be thick and not like an oily liquid. You can now start adding the rest of the oil a bit faster, do not forget to whisk.

    Tip
    If the mayonnaise is falling apart, don't worry, you can still save it by leaving it at a room temperature for 30 minutes. In a small bowl mix together 1 tbsp of lukewarm water and half teaspoon of mustard. Add two spoons of broken mayonnaise to the water - mustard mixture and start whisking on maximum speed. Gradually start slowly adding spoons of broken mayonnaise, so that it all comes together again in a thick emulsion.
  • Add the lemon juice and vinegar to the mayonnaise once you incorporated the oil. Season to taste.

    Tip
    Dissolve the salt in a tsp of lemon juice, that way it will be easier to incorporate it into the mayonnaise.
  • storage

    Store the mayonnaise in a small bowl or a jar, covered with plastic wrap in a refrigerator for up to a week, or use immediately.

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