- Eggs 2 yolks • 130 kcal
- Sunflower oil 1 glass • 900 kcal
- Lemon juice A quarter of a lemon
- Wine vinegar Some drops
- Sea salt As much as it is needed
- Black pepper As much as it is needed
Mayonnaise is a creamy white or yellow sauce made with eggs, oil and lemon that serves to accompany fish dishes and boiled meat. It takes ten minutes to prepare the mayonnaise, but it often happens that you fail to whip it for some unaware mistakes like a lukewarm container, the cold eggs or the quickly poured oil. This homemade mayonnaise is safe, we used a pasteurized egg and heated the yolk to kill the bacteria.
Separate the egg yolks from the egg whites and collect the yolks in a bowl, seasoning them with salt and pepper. Crush them gently with a fork.
Pour little by little the oil, constantly blending and making it absorb before pouring more.
Add a few drops of lemon alternating with oil until finishing it, and continue to blend in both ways. Mayonnaise will be ready when you have a whipped and homogeneous sauce in the bowl.
For the preparation of home-made mayonnaise, it is necessary to use only fresh ingredients at room temperature. So, you have to take the eggs out of the refrigerator about four hours before using them to prepare mayonnaise, which must be without lemon.
I prefer to use sunflower oil because it is very delicate, and does not risk cover other tastes. However, some prefer to use of extra-virgin olive oil, which gives – according to them – a stronger flavor. Considering that the doses are the same in both cases, I will leave the choice to you.
Consider also that the lemon juice will soften the mayonnaise, so be very careful. If you leave it too soft, the lemon will end up making it liquid, spoiling it. If instead you have found the right consistency you will see that the mayonnaise will remain firm and soft and – always thanks to the lemon – it will tend to become clearer.
Home-made mayonnaise can also appear bitter to the taste, and this depends on the type of oil used. Utilize olive oil, if it seems too bitter.
Mayonnaise may be too liquid, if we use eggs at room temperature. Moreover, broken mayonnaise can be recovered by adding a few drops of vinegar or lemon. If you do not manage to recover it, you can add an egg yolk to the broken mayonnaise.
How to store homemade mayonnaise
Home-made mayonnaise must be kept in the refrigerator for no more than a couple of days, because it has a short life. You cannot freeze it because defrosting would change its structure, and mayonnaise would go bad.
Mayonnaise can be made without eggs and with soy milk. You just need 100ml of it, the corn oil and the juice of an untreated lemon. Add a bit of mustard to give more flavor to a light mayonnaise.
Origins of Mayonnaise
There are many stories about the origins of mayonnaise and in many of them we find the Duke of Richelieu as the protagonist and Minorca as the place where mayonnaise was invented. According to these versions, in fact, the mayonnaise was born in Mahón, from which it derives its name.