How To Make Homemade Mayonnaise? Today, I am going to show you a real simple side dish, and that is Mayonnaise.
All you need for a homemade mayonnaise is these four ingredients: lemon, vegetable oil, egg yolk, and salt.
The original recipe comes from “An everlasting meal”, a book that I am currently working on.
Based on this recipe, you may add in yellow mustard, red wine, vinegar, garlic, black pepper or any other condiments.
For a mayonnaise, all you need is an egg yolk.
First, separate the egg. Break the egg, and switch the yolk from one shell to another to help you get a clean yolk.
As for the oil we need for this recipe, the book suggest we use olive oil.
I personally prefer a light mayo, so I am using a grape seed oil mixed with a little olive oil.
Or you may use vegetable oil that is free from strong scent.
Rinse a piece of towel, and then set it around the bowl that you are about to put in egg yolks.
Add in salt into the bowl, beat with a whisk.
Add in about 1/2 tsp. of yellow mustard.
This is optional. It’s for an extra sharp mustard flavor.
The science behind mayo, is that egg yolk contains lecithin, which is a natural emulsifier.
What an emulsifier does is to combine water and oil into an oil-in-water emulsion.
It makes two immiscible liquids into one mixture.
Next, we are going to add in oil into the egg yolk.
The first stage is very critical. Do not add in too much at once, do so little by little.
Use a small spoon, one at a time, and slowly add the oil in.
While whisking vigorously with another hand.
Do not rush in this stage, and make sure you mix oil and egg yolk thoroughly and evenly.
After a while you can see that the egg yolk is turning the mixture creamier.
Now, add in about 1 tsp. of lemon juice.
Or you may substitute with the same amount of white wine vinegar, or a mixture of both.
The lemon juice makes the mixture whiter. After that, keep adding in oil.
You may speed up a little bit by adding in one tsp. at a time.
When you have finished most of the oil, you will find the mayo mixture become glossy on the surface, but very dry.
Now stop adding oil, instead, add in some water.
Do not pour in too much at a time, try little by little.
After that, it will become creamy again.
And the texture will become thinner.
Add in oil again.
For a single yolk, add in about 150-250ml of oil.
At last, when all the oil is emulsified into the mayo mixture, finish off with a little water.
Still, add in little by little, and mix thoroughly followed by those water.
See if you like the consistency.
Repeat until you reach the desired stage.
So the final product will be like this, very creamy with a light yellowish color.
The fresh mayo does not taste very good. I suggest you put it in the fridge to cool for at least 1-2 hours before you serve.
Mayo is very versatile. The most common use is to make potato salad.
Or you may use it as a dipping sauce for a boiled egg and toast.
Here is my tip to boil an egg, and you can also find it in the book that I mentioned earlier.
Put an egg in a pot filled with cold water. Stir occasionally with a spatula. This helps keep the egg yolk in the middle.
Turn up the heat to high and turn off the burner before it reaches the boiling point. Cover with lid to braise for 4-5 mins.
Later, rinse with cold water, and break the egg.
In this way, the egg white and yolk and very soft and tender.
Now the mayo is ready, so is the egg.
Slice the toast lengthwise.
Together they become a very simple and delicious breakfast.
A homemade mayonnaise has much more egg yolk, so it tastes more tangy.
And it’s definitely better that those processed mayo in the market.
You will know the difference once you try it out.
I hope you like this simple and versatile mayo recipe.
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