Classic Homemade Mayonnaise
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
32 servings
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Calories
97 kcal
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Course
Condiments
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Cuisine
French
Classic Homemade Mayonnaise
Description
Classic Homemade Mayonnaise is made by whisking fresh egg yolks with lemon juice, salt, and mustard powder, then slowly incorporating a blend of canola and olive oils to achieve a thick emulsion. The process involves adding oil drop by drop initially, then in a thin stream, while beating constantly to prevent separation. Boiling water is finally added to stabilize the mixture and prevent curdling.
The resulting mayonnaise is smooth and thick, with a balanced acidity from the lemon and a subtle spice from mustard powder. Using neutral-flavored oils like canola helps maintain a mild taste. Proper storage is crucial; covering the surface with plastic wrap and keeping it in the coldest part of the refrigerator ensures freshness up to one week.
This mayonnaise can be used as a base for various sauces or as a creamy addition to sandwiches and salads, offering control over flavor and texture compared to store-bought versions.
Ingredients
- 3 egg yolk
- 1 tablespoon lemon juice more as needed
- ½ teaspoon salt
- ¼ teaspoon mustard powder dry
- ¾ cup canola oil
- ¾ cup olive oil
- 2 tablespoons water boiling
Instructions
- Warm the bowl with hot water. Dry it well.
- Add the egg yolks and whisk for 1 minute until they are thick and sticky.
- Add the lemon juice, salt, and mustard. Using a large wire whisk beat for 30 seconds more.
- Begin adding the oil drop by drop while beating constantly. A speed of 2 strokes per second is adequate and you can switch hands but do not stop beating until the mayonnaise has begun to thicken.
- Once the mayonnaise has thickened (this will occur when about 1/3 to 1/2 cup of oil has been incorporated), add the oil a little faster in a steady thin stream until all of the oil has been beaten in.
- When the mayonnaise becomes too thick to whisk, beat in drops of lemon juice to thin it out. Then continue with the oil.
- After all oil has been incorporated, beat in the boiling water. This will help prevent curdling and separation of the mayonnaise.
- If not using immediately, store in a small bowl covered with plastic wrap. Push the plastic wrap down onto the top of the mayonnaise to prevent a skin from forming.
Notes
- Use neutral oils such as canola to keep a mild flavor profile.
- Store homemade mayonnaise in an airtight container with plastic wrap pressed onto the surface to prevent oxidation.
- Keep the mayonnaise in the coldest part of the refrigerator and consume within one week.
- Fresh eggs and freshly squeezed lemon juice improve flavor and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 97kcal | 5% |
| Carbohydrates | 0.1g | 0% |
| Protein | 0.3g | 1% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 18mg | 6% |
| Sodium | 37mg | 2% |
| Potassium | 2mg | 0% |
| Fiber | 0.003g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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