Elegant and silky, the classic mayonnaise, when prepared at home, has a beautiful texture that makes it stand out from the commercially manufactured version. Mayonnaise add sizzle to your salads and make your dips creamier, cakes moist, and your sauces, thicker. Originally a French sauce, this basic condiment is an emulsion, made perfect by the technique of whisking.
Health Benefits
Homemade mayonnaise is extremely healthy when compared to its store-bought counterpart.
The primary ingredient of this recipe is egg yolk. Egg yolks are rich in protein, fat and many vitamins and minerals including:
- Potassium
- Phosphorous
- Folate
- Selenium
- B12
- Vitamin A
- Vitamin E
- Carotenoids
Egg yolks also aid in the production of vitamin D, bile acids, oestrogen, testosterone, and progesterone.
1 tbsp of mayonnaise provides:
- Calories – 104
- Total Fat – 11.63 g
- Saturated – 1.649 g
- Polyunsaturated – 1.196 g
- Monounsaturated – 8.29 g
- Transfat – 0 g
- Cholesterol – 0 mg
- Sodium – 51 mg
- Protein – 0.32 g
- Potassium – 4.2 mg
- Carbohydrate – 0.1g
Ingredients
egg yolks: 2
mustard powder: 1 tsp
salt: 1/2 tsp
lemon Juice: 2 tsp
vegetable oil: 250 ml
olive oil: 25 ml
white pepper: a pinch of
How To Make Classic Mayonnaise
Steps
- Beat the egg yolks in a large mixing bowl for a couple of minutes.
- Add salt and beat for 30 seconds until thick.
- Slowly add the vegetable oil, either in a thin stream or drop by drop, while beating all the while. If at any point, it appears that the oil is not being incorporated, stop adding oil and whisk until smooth, and then resume adding the oil. As the mixture thickens, the addition of oil can be quickened.
- Add olive oil and beat the mayonnaise for another 30 seconds until thick and glossy.
- Mix the lemon juice, mustard and pepper into the mayonnaise.
- Any further ingredients like chopped herbs, garlic should be stirred in before putting the mayonnaise in a jar and in the fridge until you are ready to eat it.
Tips
- Mustard sauce can be substituted for the mustard powder
- Lemon juice can be substituted with white-wine vinegar or cider vinegar
- Adding a tablespoon of boiling water in the end stops it from developing a skin in the fridge and mellows the flavour if any of the ingredients are a bit too much for your taste, or if the consistency is too thick.