Mayonnaise Recipe

Oil: A neutral vegetable oil is ideal for making mayonnaise, providing a smooth texture without overpowering flavors.

Egg: The egg acts as an emulsifier, helping to blend the oil and other ingredients into a creamy consistency.

Lemon juice: Freshly squeezed lemon juice adds acidity and brightness, enhancing the overall flavor of the mayonnaise.

Dijon mustard: This mustard contributes a subtle tang and aids in the emulsification process, ensuring a stable mixture.

Salt: A touch of salt enhances the flavors, bringing out the best in each ingredient.

To ensure a successful emulsion when making mayonnaise, it's crucial that all ingredients are at room temperature. This helps the egg and oil blend together smoothly. Additionally, when drizzling the oil into the blender, do so very slowly and steadily. This gradual incorporation allows the mixture to thicken properly, resulting in a creamy and stable mayonnaise. If the mayonnaise doesn't thicken as expected, try adding a few drops of water to help the emulsion come together.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a richer flavor, though it may slightly alter the taste of the mayonnaise.

• vegetable oil - Substitute with avocado oil: Avocado oil is a neutral oil that maintains the creamy texture and neutral taste of mayonnaise.

• egg - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be used for a vegan version of mayonnaise.

• egg - Substitute with silken tofu: Silken tofu can provide a creamy texture and is suitable for a vegan mayonnaise.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and tanginess similar to lemon juice in mayonnaise.

• lemon juice - Substitute with white vinegar: White vinegar can be used for a neutral acidic taste in mayonnaise.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used for a milder flavor in mayonnaise.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds texture and a slightly different flavor profile to mayonnaise.

• salt - Substitute with sea salt: Sea salt can be used for a more natural flavor in mayonnaise.

• salt - Substitute with kosher salt: Kosher salt can be used for a less intense saltiness in mayonnaise.

• Store your homemade mayonnaise in a clean, airtight container. A glass jar with a tight-fitting lid works wonders for keeping it fresh.

• Keep the mayonnaise in the coldest part of your refrigerator, typically the back of the bottom shelf. This helps maintain its creamy texture and prevents spoilage.

• Label the container with the date it was made. Homemade mayonnaise should be consumed within one week for optimal flavor and safety.

• If you notice any separation or an off smell, it's time to bid farewell to your mayonnaise. Freshness is key to enjoying its delightful taste.

• Freezing mayonnaise is not recommended. The emulsion can break, leading to a grainy texture and loss of its signature creaminess.

• If you must freeze, consider using it in a dish that will be cooked later, like a casserole, where texture changes won't be as noticeable.

• For those who love experimenting, try infusing your mayonnaise with herbs or spices before storing. This can add a unique twist to your dishes.

• Always use a clean spoon or utensil when scooping out mayonnaise to prevent contamination and extend its shelf life.

• Gently whisk the mayonnaise to restore its creamy texture before using it in any dish. This helps to reincorporate any separated oil.

• If using mayonnaise as a base for a warm sauce, slowly heat it over a double boiler while continuously stirring to prevent curdling.

• For dishes like potato salad or chicken salad that contain mayonnaise, allow them to come to room temperature naturally before serving, rather than reheating directly.

• When incorporating mayonnaise into a hot dish, such as a casserole, add it at the end of the cooking process to avoid breaking the emulsion.

• If using mayonnaise as a spread on a sandwich or burger, toast the bread or bun separately and then apply the mayonnaise to maintain its creamy texture.

• Blender: A blender is essential for combining the ingredients and creating a smooth, emulsified mayonnaise. It helps in achieving the right texture and consistency.

• Measuring cups: These are used to accurately measure the amount of oil needed for the recipe, ensuring the correct proportions for emulsification.

• Measuring spoons: These are necessary for measuring smaller quantities of ingredients like lemon juice, mustard, and salt to maintain the balance of flavors.

• Spatula: A spatula is useful for scraping down the sides of the blender to ensure all ingredients are fully incorporated.

• Sealed container: This is used for storing the finished mayonnaise in the refrigerator, keeping it fresh for up to one week.

Room temperature ingredients: Ensure the egg is at room temperature for quicker emulsification. Cold ingredients can slow down the process.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go. This minimizes preparation time and keeps the process smooth.

Use a squeeze bottle: Transfer the oil to a squeeze bottle for easy and controlled drizzling, speeding up the emulsification process.

Blender speed: Start blending on low speed and gradually increase to medium. This helps achieve the right consistency faster.

Taste and adjust: Quickly taste and adjust seasoning before storing to save time later.