Mayonnaise is one of those condiments we usually bring home from the store, but homemade is so easy that once you try it you don't think about buying it. Homemade is easy and above all no preservative ingredients. A fresh and creamy homemade mayonnaise perfect for dips, sandwiches, salads, burgers, grills, and more.
Homemade Mayonnaise is easy to prepare if you follow the steps well, often abbreviated as Mayo, it is used as a condiment and is usually composed of egg yolk, vinegar or lemon, and neutral oil. You can add mustard which gives it the name of remoulade.
It can easily be done with a hand whisk, a hand blender, or even with a fork like my grandmother used to do. The oil should be added to the egg yolk little by little, this forms the basis of the emulsion. The vinegar incorporated directly into the egg yolk makes for firmer mayonnaise.
At home, we much prefer the homemade mayonnaise which can be seasoned with your choice of herbs and spices for more flavor. In the summer, this is a sauce that I make often because it doesn't keep for long because of the egg yolk. It is advisable to refrigerate the mayonnaise sauce once ready, taking care to place it in a covered container.
Before starting the preparation of this mayonnaise, all the ingredients should be placed at room temperature.
Preparation time: 5 minutes
Ingredients :
- 1 egg yolk
- 250 ml neutral oil or olive oil or avocado oil
- salt
- freshly ground black pepper
- 1 tsp mustard
- 1 tbsp lemon juice or white vinegar
Instructions :
- In a salad bowl, pour the egg yolk as well as the lemon juice (or white vinegar) and mustard.
- Add a little oil (about 1 tbsp). With a manual whisk, start by whipping the mixture and gradually add the oil without stopping whipping it is important.
- The mayonnaise begins to form to the desired consistency.
- Salt and pepper.
- This mayonnaise keeps for a shorter time than a store-bought mayonnaise (2-3 days in the refrigerator).
