Try this Homemade Mayonnaise recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 barattolo (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Scalda una ciotola con acqua bollente e asciugala bene.
- Aggiungi i tuorli e montali per un minuto o due finché non diventano appiccicosi e densi.
- Aggiungi un cucchiaio di succo di limone o di aceto bianco e un pizzico di sale e monta per altri 30 secondi.
- I tuorli sono pronti per assorbire piano piano l'olio. Versalo a filo, o aggiungilo goccia a goccia, non smettere di montare fino a che la maionese non è soda e man mano che aggiungi l'olio monta la salsa fino a che non lo ha completamente assorbito.
- Se la maionese diventa troppo soda aggiungi man mano qualche cucchiaio di limone o di aceto bianco.
- Una volta che la maionese ha incorporato tutto l'olio, aggiungi la senape, il succo di limone, il sale e il pepe e regola il gusto come più preferisci.
Standard measurements on a page cannot convey the exact tension required when oil droplets meet beaten egg yolks to form a stable culinary suspension. Emulsions rely entirely on mechanical force to shatter fat molecules into microscopic spheres, trapping them within an aqueous matrix of protein and lecithin. Using room-temperature eggs is not merely a suggestion; chilling the yolks restricts lipid mobility, greatly increasing the statistical probability that oil droplets will coalesce and break the sauce. Warming the mixing bowl beforehand with hot water stabilizes the internal thermal environment, ensuring the fats remain fluid enough to incorporate the continuous stream of oil. Pouring extra-virgin olive oil too quickly during the initial stages overwhelms the limited surface area of the yolk proteins, causing the mixture to separate into an unusable oily slick. Adding a few drops of boiling water at the final mixing stage loosens an excessively tight emulsion without diluting the rich density. Mustard acts as an essential emulsifying agent because its mucilaginous seed coat contains natural polysaccharides that reinforce the protein walls surrounding the suspended fat droplets. Freshly whipped mayonnaise keeps safely in the refrigerator for up to three days when sealed in an airtight glass jar, though its delicate structure begins to degrade structurally beyond that window. Storing leftover batches requires careful attention because raw eggs harbor potential microbiological risks if left exposed to ambient kitchen temperatures for extended periods. Transforming extra mayonnaise into a sharp remoulade involves folding in finely minced capers, chopped cornichons, and fresh tarragon to cut through the heavy concentration of lipids. Blending a spoonful of leftover sauce directly into warm pan drippings creates an instant, glossy pan sauce for seared white meats or roasted vegetables without curdling.
