Homemade mayonnaise recipe
Probably mayonnaise is the most popular and favourite sauce, dressing. You can maky easy at home so you can savor it any way you want.
There are some difficulties in making mayonnaise in the traditional way: you must drip oil very carfully is thin stream, or else it will fall apart. You can learn it, but who wants to deal with it in our rushing world?
I show you a fail-proof mayonnaise recipe. All you need is a hand blender. Its knives can rotate very fast, so we can make our mayonnaise with mixing every ingredients in a few minutes. It won’t be fall apart.
There are two secrets, you can find them in the recipe.
- Put 4 egg yolks in a tall but narrow bowl (usually bought with a hand blender). Here I have quantities to Medium sized eggs.
First secret by my experience: you should use 2 egg yolks. One egg yolk isn’t enough for the size of the hand blender, your mayonnaise will fall apart.
- Add flavors. It’s matter of your taste of course. I suggest a half teaspoon of salt, ¾ teaspoon of sugar, a half tablespoon of mustard, one tablespoon of wine vinegar.
The flavor of mayonnaise, of course, entirely a matter of taste. The cheaper versions of mayonnaise (bought in the shop) typically contain a lot of sugar, so this flavor can be weird. But believe me, the mayonnaise all around the world is salty and tart rather than sweet dressing. Try it and change it the way you like!
- Pour the oil.
The rule is that one large (size Large ) egg yolk needs 3.5 ounce oil. Size M needs a little less. So you can use 1.5 cup cooking oil for 4 Medium sized eggs. Or if you want more delicious flavor I suggest 10 ounce cooking oil + 1 ounce extra virgin olive oil + 1 ounce nature olive oil.
You can change the proportion, but the main point is that 4 egg yolks need 12-14 ounce oil, and you sholudn’t use more than 1-2 ounce extra virgin olive oil, otherwise it will have powerful flavor.
- And now here is the second secret. You should push the hand blender to the bottom of the bowl, and mix utill it becames totally emulsified. Than slowly pull the blender up, untill the whole mixture become stable. This way the mayonnaise can be ready shortly.
If you don’t start this way (all the egg yolks and flavors with a little oil) it will be fall apart.
- Perfect and delicious homemade mayonnaise is ready! I suggest to put it in the fridge for 2 hours at least. Cold mayonnaise is more delicious. It can be eatable even for a week.
Mayonnaise is an excellent dressing for several foods, sandwiches, meat.
Enjoy your meal!