What do mimosa eggs, aioli and cocktail sauce have in common? Mayonnaise, of course! This cold sauce is an essential condiment for the fridge. Historically, it consists of an emulsion between oil and egg yolk. Today, it can also be mixed with vinegar, lemon juice or mustard. If it takes a good whipping to make it rise, a smooth and plentiful homemade mayo also depends on the gradual incorporation of oil.
The homemade mayonnaise is so creamy and flavorful compared to store-bought mayo. That it will be a pity to not make it by yourself.
I could even say that the time to go to the grocery to buy it, will make more time than making it:)
You need mayo for your deviled eggs, for the Caesar salad but also to upgrade your Sandwiches with this Homemade Mayonnaise Recipe
What is the best oil for making mayonnaise?
Canola oil has a discreet but tasty nutty taste that enhances the flavor of mayo and dressings. It goes well with lemon juice. Rapeseed oil is also suitable for marinating vegetables or seasoning cooked vegetables.
Why do we make mayonnaise by putting the salt before the oil?
The salt should be added with the egg yolk at the beginning of the preparation so that it is better distributed in the mayo. This would not be the case if it was added after the oil was incorporated.
Preparation of the mayonnaise
Now in your bowl add the egg yolk,a little of salt and pepper, a big tablespoon of mustard, and a few drops of lemon juice.
Whip the mixture with a hand whisk or electric mixer, adding the oil little by little to thicken the mayonnaise. The mayo will gradually thicken. Continue whisking until the oil is fully incorporated. Add chopped fresh herbs or lemon juice if necessary.
Keep chilled until ready to serve.
When mayonnaise doesn’t set
A whipped mayonnaise does not set or is very runny. Cause: The oil was added too quickly. It has not been divided into fine, stable droplets.
Solution: Pour all the failed mayo into a measuring cup.
Take a tablespoon of the failed mayo in a bowl, add a teaspoon of milk. Whisk vigorously until the mixture sets. Then add the rest of the mayo to catch up, a little at a time, until you get the desired consistency.
How to thicken a too liquid mayonnaise ?
If your homemade mayonnaise is too runny, put 1 tablespoon of mustard in a separate bowl and slowly pour in the runny mayo while whisking constantly with an electric mixer. Whip until the mixture sets.
Why put lemon or vinegar in mayonnaise?
If your mayo becomes too stiff, you can loosen it with a dash of vinegar, or lemon juice if you prefer. It is important to have enough water to accommodate the oil droplets, otherwise your mayo may turn.
Enjoy your mayo plain, or seasoned with herbs or spices.
Mayonnaise is one of the essential sauces of French cuisine that is served with many recipes. Very rich in oil, mayo is also very rich in calories and fatty acids. It should be consumed in moderation and as part of a varied and balanced diet. Ideally, it should be made with rapeseed oil or a mixture of rapeseed and olive oil, both of which contain essential fatty acids that are beneficial to cardiovascular health. For even more taste, you can add chopped garlic, herbs, spices or lemon juice to the mayo.
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