Chef Bihi Homemade Mayonnaise
Creating homemade mayonnaise is not only satisfying but also allows you to customize the flavors to suit your palate! Why not take a step into the culinary world by mastering this essential sauce? It forms the base for countless other recipes and is simple to make at home. Are you ready to elevate your cooking skills with a deliciously creamy condiment?
Recipe Information
- Servings: 10
- Preparation Time: 10 minutes
- Difficulty: Easy
Ingredients
Main Ingredients for 250 ml of Mayonnaise:
- 1 large egg yolk, at room temperature
- 1 teaspoon strong mustard
- 200 ml peanut or sunflower oil
- 2 tablespoons white vinegar
- 2 pinches of salt
- Black pepper to taste (about 6 turns of a pepper mill)
Instructions
- In a bowl, place the egg yolk and mustard. Whisk together until well blended, then add salt and pepper.
- Slowly drizzle in the oil, starting with just a few drops. As you whisk vigorously, continue to add the oil in a thin stream.
- Once the mayonnaise begins to thicken, you can pour in the remaining oil more confidently.
- Add the vinegar to loosen the mayonnaise and adjust the seasoning if necessary.
Notes
Homemade mayonnaise can be stored in the refrigerator for up to 2 days. Make sure to keep it covered in an airtight container.
Recipe Tips
For a flavor twist, consider adding fresh herbs, garlic, or spices to create various flavored mayonnaise options! You can use tarragon, flat-leaf parsley, or even a touch of sesame oil for an Asian-inspired dressing.
Nutrition Information
Approximately 90 calories per tablespoon.
Frequently Asked Questions (FAQ)
1. Can I use a different type of oil for mayonnaise?
Yes! While peanut or sunflower oil are common, you can use olive oil for a different flavor profile, though it may taste more robust.
2. How do I know if my mayonnaise has gone bad?
If your mayonnaise smells off, has changed color, or shows any signs of mold, discard it immediately.
3. Can I make this mayonnaise without mustard?
Mustard helps emulsify the mayonnaise, but you can skip it if desired. Just whisk slightly longer.
4. What if my mayonnaise doesn’t thicken?
If it remains thin, it’s likely because the oil was added too quickly. Try adding an extra egg yolk to help it emulsify.
5. Can I use this mayonnaise in recipes that require cooked eggs?
Yes, since the egg yolk is emulsified, it is perfectly fine to use in recipes requiring cooked eggs, but be cautious if you’re serving it raw to those with egg allergies.
