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Homemade Mayonnaise
Discover the art of making your own mayonnaise with this creamy, tangy recipe that elevates your sandwiches, salads, and dips to a whole new level. This silky condiment, with its rich texture and zesty flavor, is a staple in kitchens around the world, and once you try it, you'll never want to go back to store-bought! Mayonnaise has a fascinating history, rumored to have originated in the 18th century in France, where it was created to celebrate a culinary victory. Now, it’s time to bring this classic into your kitchen!
Ingredients
- Egg yolks
- 2 large, at room temperature
- Dijon mustard
- 1 tablespoon
- White vinegar
- 1 teaspoon
- Lemon juice
- 1 tablespoon
- Sugar
- 1/2 teaspoon
- Salt
- 1/2 teaspoon
- Vegetable oil (or light olive oil)
- 1 cup
Instructions
- In a mixing bowl, whisk together the egg yolks, Dijon mustard, white vinegar, lemon juice, salt, and sugar until well combined.
- Begin to slowly drizzle in the vegetable oil while whisking continuously. Start with just a few drops, gradually increasing to a thin stream as the mixture begins to emulsify and thicken.
- Continue whisking vigorously until the mayonnaise reaches your desired consistency. If the mixture appears too thick, you can whisk in a few drops of water to achieve a smoother texture.
- Taste the mayonnaise and adjust the seasoning with additional salt, lemon juice, or mustard if desired.
- Transfer the mayonnaise to a clean jar or airtight container and refrigerate for at least 1 hour before using to allow the flavors to meld.
- Use within one week, and enjoy the freshness of your homemade mayonnaise!
Tips
- For a garlic-flavored mayonnaise, add minced garlic or garlic powder to the mixture.
- You can substitute lemon juice with lime juice for a different tangy flavor.
- To make a spicier version, mix in a teaspoon of hot sauce or a pinch of cayenne pepper.
Dietary Information
Servings: 12 (1 tablespoon per serving) Dish Type: Condiment Prep Time: 10 minutes Calories: 90 Fat: 10g Carbs: 0g Protein: 1g Sodium: 60mg Sugar: 0g
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