Mayonnaise is a versatile and creamy condiment that can elevate the flavour of any dish. From affordable brands to high-end specialty jars, we’ve come to the conclusion that nothing beats a fresh batch of homemade mayo. And with just 5 easy steps, you can ditch the store-bought mayo for good.
The key to creamy, dreamy homemade mayo is all in the technique. Many home cooks are intimidated by the idea of making their own from scratch, but in actuality, it is not that hard. Follow these 5 simple steps, and you’ll be whipping up your own signature mayo in no time.
Step 1: Gather your ingredients
The beauty of homemade mayo is that you get to control exactly what goes into it.
Ingredients:
1 cup of grape seed or avocado oil
1 egg yolk
2 teaspoons lemon juice or white vinegar
1 teaspoon Dijon mustard (optional)
Salt, pepper and any of your favourite seasoning to taste
READ ALSO: How To Make Mayo Chicken Salad Or Roast
Step 2: Mix the base
Crack the egg into a large bowl. Add the lemon juice or vinegar, and if you’re using it, the Dijon mustard. This forms the base of your mayonnaise.
The most important step in making mayonnaise is emulsification – slowly incorporating the oil into the egg yolks to create a thick, creamy texture. This process takes a bit of time and strength, but the payoff is so worth it. Whisk vigorously as you drizzle in the oil, taking care not to rush it.
Step 3: Season your mayonnaise
Once all the oil has been mixed in and the mayonnaise has thickened, season your mayonnaise with salt. This is where you can start to personalise your mayonnaise. Feel free to add other seasonings such as black pepper, garlic powder, or even a dash of paprika for a smoky flavour.
Step 4: Troubleshoot with ease
If your mayo starts to separate or curdle, don’t panic! There are a few easy fixes. Try slowly whisking in an extra egg yolk, or blending in a bit of hot water. You can also reuse a broken batch by starting over with a fresh egg yolk and slowly whisking in the broken mixture.
Step 5: Store it safely
Store your homemade mayonnaise in the fridge in a covered container. It should last about a week. Now, you have a jar of creamy, flavorful mayonnaise that you made yourself!
Storage tips
To extend the shelf life of your homemade mayo, follow these storage tips:
1. Use very fresh eggs. Older eggs are more prone to bacterial growth.
2. Transfer the mayo to an airtight container, such as a clean glass jar or plastic container. This prevents air exposure which can cause the mayo to spoil faster.
3. Make sure to refrigerate the mayo immediately after making it. The cold temperature helps slow down bacterial growth.
4. Check for signs of spoilage before using, such as an off smell, discoloration, or separation. If in doubt, it’s best to discard it.
5. Avoid double-dipping utensils back into the mayo jar, as this can introduce bacteria.
Once you get the hang of it, homemade mayo becomes absolutely easy. It’s the perfect blank canvas for all your culinary creations – from creamy salad dressings to dreamy deviled eggs and beyond. Plus, you’ll feel good knowing exactly what’s going into your food.
Making your own mayonnaise at home gives you the freedom to create a condiment that suits your palate. Ditch the store-bought stuff and get whisking. Your taste buds (and your wallet) will thank you.
