Mayonnaise. In the food world it is a sentence in itself. It is one of the most useful and versatile ingredients in thousands of various dishes. From acting as a base for different chip dips and spreads, to being a secret ingredient in cake batter to increase the moistness. To understand mayonnaise is to understand food. Homemade mayonnaise is worth learning how to make, if only for the food science knowledge.
We think of mayonnaise as French, and today’s modern version of it most likely is. But the idea of an emulsion of Egg, Fat, and Acid has probably been around as long as people were by the Mediterranean. There’s even a very delicious Japanese Mayonnaise which goes great with so many Japanese recipes!
A traditional mayonnaise consists of three ingredients. Egg, Oil, and Acid (usually vinegar, but could also be lemon juice). The basic steps are beating the Egg and Acid together, and then slowly trickling in the fat drop by drop until the mixture begins to emulsify and thicken.
This version adds two “new” ingredients: Salt and Dijon Mustard. The reason for this is primarily taste, however the mustard does help with the emulsion so it is a welcome addition. You should end with a color somewhere between an off-white and a light yellow.
Use Homemade Mayonnaise In My Delightful Salmon Mousse Tartlets.
Ingredients
- 1 egg
- 1 cup (240 ml) Sunflower Oil (but any neutral oil will do)
- 1 tbsp White Wine Vinegar (can also use Lemon Juice)
- 1 tbsp Dijon Mustard (I like the original Maille, but whatever brand you like will do fine)
- 1 tsp Salt
Instructions
1. In a stand mixer with whisk attachment (you can also use a blender, immersion blender, food processor, or by hand if you have the stamina) drop a whole egg and turn the power to max. Let it break up the egg completely until the egg starts to foam. Lower the speed, add the Dijon Mustard, and turn the speed back to high. Add the vinegar and salt. Let the machine run for a minute or two getting a lot of air into the mixture.
2. Slowly, and I mean slowly, add the oil. Keep the mixer at high speed and start with just a drop at a time. Very Slowly! Once you notice the mixture starting to thicken up a bit you can increase the oil to a very very fine stream. If you go to fast you will break the emulsion so the slower the better.
3. Let the machine run until you achieve your desired consistency. Turn off the machine and put your homemade mayonnaise into a resealable container. It will last in the fridge for a week.
Notes
While this version uses my trusty SMEG Stand Mixer, you can use your hand and a whisk, or an immersion blender, or a food processor.
Homemade Mayonnaise Uses
As mentioned before, mayonnaise is one of the most versatile ingredients. You can use it as a base to make things like my Sriracha Mayo or mixed with corn for Esquites. Or do like the Belgians, and eat it with fries.
Homemade Mayonnaise
Ingredients
- 1 Egg
- 240 ml Sunflower Oil
- 1 tbsp White Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Salt
Instructions
- In a stand mixer with whisk attachment (you can also use a blender, immersion blender, food processor, or by hand if you have the stamina) drop a whole egg and turn the power to max. Let it break up the egg completely until the egg starts to foam. Lower the speed, add the Dijon Mustard, and turn the speed back to high. Add the vinegar and salt. Let the machine run for a minute or two getting a lot of air into the mixture.
- Slowly, and I mean slowly, add the oil. Keep the mixer at high speed and start with just a drop at a time. Very Slowly! Once you notice the mixture starting to thicken up a bit you can increase the oil to a very very fine stream. If you go to fast you will break the emulsion so the slower the better.
- Let the machine run until you achieve your desired consistency. Turn off the machine and put your homemade mayonnaise into a resealable container. It will last in the fridge for a week.
Homemade Mayonnaise
