Mayonnaise Recipe, How to Make Mayonnaise
Mayonnaise Recipe | Easy Creamy Homemade Mayonnaise Sauce Recipe – A combination or emulsification of egg yolks, acid and oil, whipped together into everyday deliciousness.
Making mayonnaise sauce is actually the food chemistry coming alive in action in your kitchen.
The science involves proper ratios and following a proper procedure to convert ingredients into a uniform, homogenous mixture — emulsified. This is what we know as delicious mayonnaise sauce or condiment.
Where is mayonnaise sauce from?
Most people, especially the French, assume that mayonnaise sauce comes from France. However, there is a profound Spanish connection to it.
The clue is in the name. The largest port city on the Spanish island of Menorca is called Port of Mahon. If you say it right, mayonnaise sounds just like Mahon-aise.
The French led by Duke of Richelieu had laid siege to the island in mid 1700s (1756) and the duke enjoyed his food. It was his chef who brought mayonnaise to him during the invasion of Port of Mahon.
Either the chef was forced to create mayonnaise sauce through experimentation because there was no decent cream on the island. Or the locals showed him how to make it because they already knew.
This story is supported by the fact that French cuisine had no mention of mayonnaise sauce until the middle of the 18th century.
It could make logical sense that the French brought back the idea and the recipe from Menorca.
Having Said this About Mayonnaise
In 1750, Francesc Roger Gomila, a Valencian friar, published a recipe for a sauce similar to mayonnaise sauce in Art de la Cuina (“The Art of Cooking”). He calls the sauce “aioli bo”.
Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called all-i-oli, literally “garlic and oil” in Catalan.
Mayonnaise sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book Nuevo Arte de Cocina (“New Art of Cooking”).
How to Make Mayonnaise Recipe - Frequently Asked Questions
What is Mayonnaise Made of?
Homemade mayonnaise is a combination of egg yolks, acid and oil, whipped together until they emulsify. Aioli is traditionally a garlic mayonnaise. Some recipes even call for whole eggs including egg whites.
Acid, in the form of lemon or some type of vinegar, added to the yolk, aids in emulsification. Some recipes also call for mustard, another natural emulsifier.
Is Mayonnaise Good for Health?
As well as helping with the absorption of all sorts of important minerals and vitamins, the healthy fats in mayonnaise can help lower your cholesterol.
Mayonnaise contains mostly unsaturated fat, from 70% up to 85% of total. This is the so-called ‘healthy’ fat.
However, adding a cup of mayo to a dish will rack up the calories quickly. So moderation is the direction to take.
How is Mayonnaise Used?
Mayonnaise, as we all know it is a white and creamy condiment which is used in the preparation of snacks like burgers, sandwiches, salads, cupcakes, and dips.
What Kind of Oil Should I Use for Mayonnaise?
You can use any neutral oil. For a clean tasting homemade mayonnaise use something like grape seed, peanut, avocado or canola oil.
Canola and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats.
Why Make Mayonnaise at home?
Homemade mayonnaise is ultra creamy and so much more flavourful than anything you can buy at the store. Commercial mayonnaise is low on flavour and used powdered ingredients which lack wholesome nutrition also.
How Do I Fix a Broken Mayonnaise?
To fix a broken or curdled mayonnaise: Option 1: In a new bowl, add a yolk and whisk until foamy, then drizzle in the broken mayo slowly. Adjust seasoning to your liking.
Option 2: In a blender on high, drizzle broken mayo into a commercial mayo.
Option 3: Add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again.
Do I Need to Use Mustard for Mayonnaise?
You can make homemade mayonnaise without mustard, but mustard is one of the fail-safes we add to the recipe to encourage a thorough emulsification.
How Long Does Homemade Mayonnaise Last?
Homemade mayonnaise lasts in the fridge for about a week. Though, it may not have the longevity of commercial mayonnaise, you can season it to your liking.
Remember to use fresh ingredients at room temperature to make your mayonnaise.
What is the Difference Between Mayonnaise & Aioli?
Mayonnaise is a combination of egg yolks, acid and oil, whipped together until they emulsify. Aioli is traditionally a garlic mayonnaise.
In the 14th century Llibre de Sent Soví it is called all-i-oli, which literally means “garlic and oil” in Catalan.
How to Make Creamy Homemade Mayonnaise Recipe - An Easy Method
Get your ingredients ready to make creamy homemade Mayonnaise recipe.
To get started, add a neutral oil, one egg, ground mustard, and salt to the mixing bowl. Neutral oil means the one that is neutral in flavour.
Process or whisk the ingredients for about 30 seconds, until well combined and turn into a pale yellow mixture. The mixture will be quite thin as of now.
After you’ve whisked the yolks, add a few drops of vinegar or lemon juice.
Next, with the slowly drizzle in an additional cup of oil whisking continuously. You want to do this pretty slowly, over the course of about 60-90 seconds. This is when the the mayonnaise will start turning creamier and thicker.
If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.
Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt
Mayonnaise - How to Make Mayonnaise | Creamy Homemade Mayonnaise
- 1 Piece Large Egg at room temperature
- 1 Tablespoon Mustard Dijon or Any Wet or Dry Mustard
- 1 Tablespoon White Vinegar
- 1/4 Teaspoon Sea Salt or more to taste
- 1 Cup 240 ml neutral flavored oil grape seed, peanut or canola work best
- 1 Teaspoon Fresh Lemon Juice optional
Whisking with hand
- In bowl, whisk yolk, lemon juice, vinegar and mustard until frothy.
- In thin stream, drizzle oil into egg mixture while whisking rapidly to form emulsion.
- Add oil slowly or mixture may fail to emulsify.
- Scrape the sides and bottom of the bowl & proceed till all the oil is well incorporated.
- Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste
Using an immersion blender
- Simply place the egg, lemon juice, vinegar, mustard and sea salt in a cup.
- Cover it with oil.
- Place blades over egg yolk and start.
- As the mixture emulsifies, raise the blender to incorporate all the oil.
- Scrape the sides and bottom of the bowl & proceed till oil is well incorporated.
- Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste
To Make Aioli
- Add about 1/2 teaspoon minced garlic.
Notes - Mayonnaise Sauce Recipe, How to Make Homemade Creamy Mayonnaise
- Freshness matters: Remember to use fresh ingredients at room temperature to make homemade mayonnaise sauce.
- Using olive oil: Extra virgin olive oil turns bitter in the food processor and blender, and the flavour is too strong. Use normal olive oil.
- Protection from salmonella: Use pasteurised eggs to use for homemade mayonnaise, or you can even pasteurise them yourself.
- Can you freeze mayonnaise? This is not recommended. The emulsion will break in all likelihood.
- Dietary restrictions: This mayonnaise is gluten-free, dairy-free, paleo.
FINALLY, TO SUM IT UP
Mayonnaise Recipe | Easy Creamy Homemade Mayonnaise Recipe – A combination or emulsification of egg yolks, acid and oil, whipped together into everyday deliciousness.
Making mayonnaise is actually the food chemistry coming alive in action in your kitchen.
The science involves proper ratios and following a proper procedure to convert ingredients into a uniform, homogenous mixture — emulsified. This is what we know as delicious mayonnaise.
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