Homemade Mayonnaise, the creamy, tangy, and light-as-air spread that elevates sandwiches, salads, and many other dishes, is a simple and satisfying culinary delight. Perfect for BBQs, potlucks, or even a fancy dinner party, this delightful condiment can really shine and add class to your table. Expect big flavors with touches of lemon and a baby hint of mustard, it’s ridiculously delicious!
Our readers will undoubtedly fall in love with this homemade mayo because besides being incredibly yummy, this recipe is really easy to make with just a handful of ingredients. Plus, it’s customizable and you can adjust it to your palette’s whims.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 20
- Yield: 1 cup
Ready to ditch the store-bought mayonnaise? Let’s proceed to whip up some creamy goodness!
Ingredients & Equipment You’ll Need
- 1 whole egg
- 1 tablespoon Dijon mustard
- 1 cup neutral oil (like avocado oil)
- Salt to taste
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
Equipment Needed: A food processor or blender.
The Dijon mustard here, folks, is for emulsion. It helps combine the oil and vinegar creating that creaminess we love! And the lemon juice – it’s for a dash of tangy goodness. Remember, you can always adjust the ingredients based on your taste preferences.
How To Make Homemade Mayonnaise
- We���ll start off by cracking a whole egg into the blender or food processor.
- Add in the Dijon mustard, some salt to taste, white vinegar, and a squeeze of lemon juice. Now, blend these ingredients together till they form a nice, smooth mixture.
- Slowly, yes low and slow, folks, start to pour the oil. Keep blending until you reach a creamy mayo consistency. And voila! You have your Homemade Mayonnaise!
Tips For The Best Results
- Use the freshest eggs you can find.
- If the mayo splits, don���t fret! Start with a fresh egg and slowly add the split mayo to it.
Storage Tips
- Keep it refrigerated in an airtight jar, it can last up to a week.
Frequently Asked Questions
Q: Can I use an egg yolk instead of a whole egg?
A: Yes, you can! However, using a whole egg makes the mayonnaise a bit lighter and fluffier.
Q: Can I substitute the white vinegar?
A: Absolutely. You can use apple cider vinegar instead.
Q: Can I skip adding the mustard?
A: The mustard acts as an emulsifier so it helps hold the mayo together. But if you don���t like mustard, you can omit it.
Q: How long can I store Homemade Mayonnaise?
A: It can be refrigerated for up to one week in an airtight container.
Q: Can I substitute lemon juice?
A: Yes, you can use white vinegar instead.
Nutritional Facts of Homemade Mayonnaise
Each serving has approximately 93.5 calories, 10.3g fat, 0.3g carbs, 0.6g protein.
In conclusion, Homemade Mayonnaise is an amazingly versatile condiment that adds a touch of creamy, tangy class to your dishes. As a serving suggestion, try this mayo in a classic tuna salad or dip some hot fries in; the options are endless! So, get out there and add some creamy deliciousness to your meals!
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