How To Make Mayonnaise - A Guide For Beginners

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

It seems that the recipes for homemade mayonnaise slowly began to sink into oblivion, due to the fact that it is much more convenient for us to buy this product ready from the store.

But whatever brand we prefer, even the most praised, it cannot be compared to the taste and texture of homemade mayonnaise.

Then why don't we get scared and start making it ourselves at home? Try it and you will see that it is easier and faster than you imagined.

Mayonnaise is actually an emulsified fat - oil or olive oil. But how does it happen that by combining the oil with a liquid (vinegar, lemon juice, water) and an egg, we get a fluffy substance, a cream that we spread on a slice?

The culprit for this miracle is the egg and more precisely the yolk. It is formed by water and phospholipids, which act as mediators, a bond between the molecules of the oil and the liquid.

If we try to break only oil with lemon juice, for example, and get an emulsion, it is impossible even with the best blender in the world.

The reason is that the molecules of the two components are incompatible (on one polar, on the other - apolar). It is here that the egg yolk comes to the rescue, whose phospholipids have both types of molecules and thus attract and combine them to form a perfect thick cream, emulsion.

Here are specific, detailed instructions on how to be yourself prepare real homemade mayonnaise:

Products:

Egg-1 pc. M size

Salt-1 pinch, 4 g

Vinegar or lemon juice-10 g

Oil or olive oil - 200 ml

Preparation and instructions:

It is the most appropriate mayonnaise to prepare in a narrow and high vessel. Usually every blender has one, but if yours does not, then choose a suitable and convenient for you.

Beat the egg in a separate bowl and then pour it into the bowl in which we will make the mayonnaise. Why are we doing this? Definitely not, because we want to get more dishes dirty:

The reason is that this way we will be able to see if there is an accidentally fallen shell and we will easily remove it. This is extremely important due to the fact that it is in the eggshell that the Salmonella bacteria are found and it is good to be careful when cooking with eggs.

After transferring the egg to the tall and narrow bowl, pour the vinegar or lemon juice, half the oil or olive oil and add the salt.

Here is the other peculiarity and it is that in order not to cross the mayonnaise we do not pour the fat at once.

We position the blender to rest on the bottom of the vessel and turn it on at low speed. Keep the appliance stationary until the mixture starts to emulsify and turn white underneath. And just then it's time to start pouring the remaining oil or olive oil in a thin stream while at the same time very slowly pulling the blender up until you reach the surface and the whole mixture turns white.

If the diameter of your container is larger than that of the blender head, you should slide it slightly to the side to emulsify the edges as well. And so in seconds with the right technique you have wonderful homemade mayonnaise.

If you are not going to eat it all at once, you must store it in the refrigerator in a tightly closed container for no longer than 2 days, as it contains a raw egg.

How to fix chopped mayonnaise?

Although this technique shouldn't happen to you, if it does, rest assured, because there's a way to fix it.

Clean and dry the container in which you will break. Put one egg yolk and two tablespoons of chopped mayonnaise. Arrange the blender as above and mash until it turns white, then little by little add the remaining chopped mayonnaise, pulling the appliance upwards until the mixture is completely emulsified and thickened.

Use homemade mayonnaise for company to various fish and poultry, roasted or cooked vegetables, many salads, sandwiches or sauces.