Mayonnaise is a wonderful thing, a creamy necessity which can add to many meals that much needed zing. Without mayonnaise your sandwich may still be edible, it is just that it will be made so much better with some homemade mayo. Mayonnaise is so popular all over the world and can be used as a base for dressings, sauces and is frequently infused with various seasonings to create new flavors. If you really want to know how to make mayonnaise, then here is a step by step guide.
Select Ingredients for Your Mayonnaise Recipe
Most mayonnaise is made in the same basic way. The ingredients that you need to make this basic mayo are very simple and you probably even have most of these in your kitchen already. You will require:
Eggs. You probably already know that you will need to use eggs if you are attempting to make mayonnaise. You really should be using a raw egg in the recipe to get the best silky-smooth finish. However, if you have any issues about adding a raw egg to make up your mayonnaise, it is possible to make up mayonnaise using pasteurized eggs which you can find in most local grocery stores.
Lemon Juice. An acidic element helps to stabilize your homemade mayonnaise. You can add a range of acids with the most common being vinegar. But you can also add lemon juice which can also add unbelievable flavor to your mayonnaise. Whatever you choose you need to add this element to stabilize your mayonnaise.
Mustard. Although not everyone likes the taste of mustard, when you want to make mayonnaise that has punch then mustard is an indispensable ingredient that you need to include. It of course gives your mayonnaise a bit of extra flavor, but additionally it assists in keeping your homemade mayonnaise relatively stable. Mustard works with the yolk of the egg to help emulsify the combination which helps to stop the mayonnaise breaking down.
Oil. A large component of mayonnaise is oil. This also means it is vital to enjoy the flavor of the oil which goes into making up your mayonnaise. And you can change the subtlety of the flavor of your mayonnaise by changing the type off oil that you choose. For a crisp tasting mayonnaise try using rapeseed or avocado oil. You can also use olive oil to make your homemade mayonnaise, but it can be slightly overpowering.
Homemade Mayonnaise Recipe
- 1 large egg
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground mustard seed
- 1/2 tsp salt
- 1.25 cups oil
You will need the egg yolk in order to make mayonnaise and you do need to separate it from the white. Even though there are lots of ways of doing this, one of the best ways to separate an egg is to make a hole into the base of the eggshell with a knife. Turn it over so that while you are holding it in your hand, the egg white can run away into a bowl. As soon as you are sure that just the yolk is left, then crack the egg into a separate bowl to collect your yolk.
Emulsification of Homemade Mayonnaise
Most mayonnaise is created by mixing two ingredients which are not known to mix together well, vinegar and oil. Typically, when they are combined together, they separate out gradually in their effort to return to being separate again. However, when egg yolk is included, then the vinegar and oil mysteriously start to bind together for good. This is due to the fact that the egg yolk is acting as an emulsifier, which means it has the power to combine together lots of dissimilar ingredients.
This is why it is so important that you use fresh eggs to avoid salmonella when making homemade mayonnaise. It is so imperative to find the freshest eggs that you can. Likewise, before starting to make your mayonnaise, ensure that your eggs have been kept at room temperature to guarantee that lecithin, which is the name given to the fat emulsifier in the egg is ready to combine properly with your other ingredients. Eggs are at all times easier to integrate to a recipe when they are kept at room temperature. If they have been kept in your refrigerator, there is a trick you can use to warm them up before you use them in your mayonnaise recipe. Simply pop whole eggs into a bowl of warm water for a few minutes to allow them to reach room temperature.
Combine Ingredients Before You Add the Oil
Combine together all of the ingredients, the egg yolk to stabilize the mix, mustard and 1 tsp of lemon juice. Whisk together and after a few minutes you should start to see it coming together. At this point however it still will not appear to look like mayonnaise, but this is an important step as you need to give the egg a chance to do its job of combining ingredients. As soon as your start move onto the next step and add the oil, the complete mix will start to look more like mayonnaise.
Combining With Oil
Gradually start to add oil with a spoon to your egg mixture, smoothly whisking as you go. Ensure that you add just a small amount of oil at a time. You need to be careful at this point as adding oil without slowly whisking it in will ruin the emulsification, and the egg will loss its capability of holding everything together.
Unfortunately, this step can take a good few minutes, nonetheless it is so much better to take it slowly and ensure that all of the emulsifying effort that you have put in will mean that your ingredients do not separate. If this does occur, try adding an extra egg yolk, but this also means that you will have to change the rest of the ingredients accordingly. The color will start to change after a few minutes and the texture of your homemade mayonnaise should begin to thicken.
The minute you have added around half of the oil, add in another tsp of lemon juice, whilst continuing to add oil. As soon as you have used up all of the oil in your mix, you are then able to put your homemade mayonnaise into a jar after you have let it sit out on your countertop for a couple of hours. This gives the ingredients a longer time to ensure that they stay bonded. Then, your mayonnaise will be ready to put in your refrigerator.
Fixing Broken Mayonnaise
It is fairly common when creating mayonnaise that the mix can break, which can leave your mix looking like a congealed mess. You can try using the whole egg in your mix which will provide extra liquid to the mix. For another way to try to fix your broken mayonnaise, you could try adding another teaspoon of mustard slowly to your broken mayonnaise until everything starts to become creamy again.
Broken mayonnaise is a hazard of the job and frequently occurs to everyone. You do not need to give up, as it does not automatically mean that something that you did was wrong, or that you have been following a recipe that is not very good. All you need to try to keep in mind is that as you are making your homemade mayonnaise you need to add all of that lovely oil as slowly as you possibly can, so adding it drop by drop should mean that it gives you a better chance of success. Mayonnaise can be fussy so when it does break up or just will not thicken sometimes the best thing to do is try again.
How Long Will this Homemade Mayonnaise Last?
So, the rule is simple, your homemade mayonnaise will last in your refrigerator for as long as the eggs that you have selected to use in your recipe would have lasted. Most versions of homemade mayonnaise will last if you keep them covered in your refrigerator for around a week, but then again you may discover that your mayonnaise will last for longer which again will depend upon the initial freshness of the eggs.
Using homemade mayonnaise
- A popular choice for a creamy salad dressing. You can use your homemade mayonnaise to add to other recipes like when you come to make up potato salad or even a creamy fresh coleslaw for the BBQ.
- Use homemade mayonnaise to make a delicious egg salad, which can be made up ahead of time.
- You can add all sorts of extra flavors when you are making up your homemade mayonnaise and turn a basic recipe into a family favorite.
It can be said that mayonnaise has turned out to be a staple in every family kitchen. Homemade mayonnaise, once you get the hang of making it, is scrumptious, healthier, and it can be more rewarding to add to your sandwich than something bought from the store.
- Basic mayonnaise – BBC Good Food