Mayonnaise, informally mayo is one of those thick cold condiment or dressing items we normally grab at the store that is commonly used in sandwiches, coleslaw, and salads or on French fries.
It is also a base in sauces such as Tartar sauce; Mayonnaise is one of those dressing items we don’t think about making at home.
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But once you make mayo at home, you will never buy it from the store again. Fresh is best!
There are many alternatives with additional flavorings. The color of mayonnaise differs from near-white to pale yellow, also its consistency from a light cream to a thick gel.
The commercial eggless choices are made for vegans and also for those who evade chicken eggs or dietary cholesterol
Table of Contents
Homemade Basic Mayonnaise Recipe
Healthy homemade mayonnaise is an emulsion of just 6 fresh ingredients.
Most of my ingredients are organic and paleo-friendly and uses high-quality avocado oil.
The ingredients to make mayo are simple – we bet you even have them in your kitchen right now.
So what’s in my mayonnaise recipe?
- Avocado oil
- Lemon juice
- White wine vinegar
- Dijon mustard
- Sea salt
Raw egg is not suggested for infants, the elderly, pregnant women, and people with enfeebled immune systems.
To evade the possibility of salmonella infection, you can use pasteurized egg yolk instead.
Method – How to Make Mayonnaise
We use our food processor with the small bowl add-on; however an immersion blender or making it completely by hand will work.
However, if you add all of the ingredients to a blender and turn it on, it will fail.
Before starting, you’ll have to remove the yolks from the whites. Keep the egg whites for another use.
The Five Steps for Making Mayonnaise
- Firstly, prepare your food processor. It’s very convenient to use the small bowl attachment that came with the food processor to make mayonnaise.
- Then, add an egg to the bowl of your food processor and process for about 20 seconds.
- After that, add the mustard, vinegar, and salt then process for another 20 seconds.
- Slowly and carefully, add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is important. If you were to dump it all in at once, you’d have mayonnaise soup!
- Lastly, taste the mayo and adjust with additional salt and vinegar or lemon juice.
Refrigerate the mayonnaise. Once you made the mayo, transfer it to a sealed storage container and store in the fridge.
It will last up to a week in the fridge. Don’t try to freeze the mayo as the emulsion will break.
How to Fix Broken Mayonnaise
Simply, add about 1 teaspoon of mustard to a bowl and then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again.
Alternatively, is to add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk.
How to Ferment Homemade Mayonnaise to Keep For 2 Months
- You can use whey to keep the mayonnaise for about 2 months.
- Drain the yogurt through cheesecloth to collect whey.
- Whey is filled with lactic acid which will preserve the creme.
- Add 1 tablespoon of whey, mix thoroughly and allow sitting at room temperature for about 6 hours.
- After that, place in the refrigerator and it should keep for 2 months.
Taste great, and super easy