Try this recipe for homemade mayonnaise.
- Carbohydrate 0.366869999255679 g
- Cholesterol 0 mg
- Fat 162.301980465006 g
- Fiber 0.154349997684132 g
- Protein 0.261869999468707 g
- Saturated Fat 22.3842900642616 g
- Serving Size 1 1 cup (165g)
- Sodium 875.347500009206 mg
- Sugar 0.212520001571547 g
- Trans Fat 4.40880001256464 g
- Calories 1437 calories
Step-by-step
- Place the egg, 2 tbsp. of vinegar, dried mustard and salt into a blender.
- Blend on high speed for about 10 seconds
- Turn the speed to low and very slowly drizzle in the olive oil.
- Make sure the stream is really thin and you pour very slowly.
- This helps to emulsify everything smoothly.
- Taste for seasoning and add more vinegar or salt if you'd like
- Store covered in the fridge for a week
Making mayonnaise at home requires nothing more than a blender and ten seconds of high-speed initial mixing to properly distribute the egg and dry ingredients before the fat is introduced.
- Pour the oil in a thin, steady stream while the blender runs on low speed to allow droplet dispersion and stable emulsification.
- Use light olive oil instead of extra virgin varieties to prevent bitter polyphenols from overpowering the delicate flavor profile.
- Serve this fresh condiment alongside hot, crisp French fries or roasted root vegetables where the cool temperature and high fat content contrast sharply against hot starches.
- Spread a thick layer onto toasted crusty bread for sandwiches featuring roasted turkey or thick-cut tomatoes.
- Store the finished mixture in a sealed glass container in the refrigerator for up to seven days.
Excessive pouring speed overwhelms the egg proteins and breaks the emulsion, resulting in an oily liquid rather than a thick spread. Temperature control also matters, as room-temperature ingredients bond more reliably than cold components straight from the refrigerator.
