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Homemade Mayonnaise
I can go on and on about mayonnaise. After all, it’s a French classic – even if our perception of it has been corrupted by Soviet culinary traditions and the fast-food industry. Actually, mayonnaise has a long and complex history, which began all the way back in 17-th century Spain. You see, a French king had conquered the Spanish region of Mayo, and he asked one of his chefs to surprise him with a new dish. The chef whipped up a cold sauce made from egg yolks and vegetable oil – and it instantly became a hit. So much so that it’s still one of the most popular sauces in the world.
We usually get our mayo from the story. But trust me, if you try homemade mayonnaise once, you will never buy it again. Homemade mayonnaise is cheaper, tastier and healthier. You know that packaged mayonnaise is not very healthy, right? So what are we waiting for? Let’s learn how to make homemade mayonnaise!
Homemade Mayonnaise Preparation
Ingredients
2 egg yolks
125-150ml vegetable oil (you can use sunflower or a mild-tasting olive oil)
10 g mustard
1 tbsp lemon juice
Salt
Homemade Mayonnaise: Приготування
Separate the egg yolks from the whites. Tip the egg yolks and mustard into a large glass or metal bowl. Make sure that the bowl is large enough to comfortably whisk the yolks. To keep the bowl from moving all over the countertop as you whisk, shape a small kitchen towel into a small ring on your countertop and nestle your bowl into the ring. This is a trick I learned at Le Cordon Bleu – one of the finest culinary schools in the world. Lightly whisk the yolks and the mustard together. Then add the lemon juice and a pinch of salt. Whisk the mixture until everything is well-incorporated.
Whisking constantly, drizzle in a tiny bit of oil and whisk until completely combined. Then, carefully drizzle in a little bit more oil, whisking constantly. Once you are left with only about 5ml of oil, drizzle it in and give the mayonnaise one more final whisk. The mayonnaise is ready to be served!
Cooking is easy!
A tip: If you want your mayonnaise to have a more complex or unusual flavor, you can play around with spices. Don’t be afraid to experiment! Think of mayonnaise as the base of a sauce, and then build up the flavor by adding pretty much anything you can think of. Like violets, for example! Why not? You’ll just end up with violet-infused mayo. Or add a tiny bit of saffron. You’ll get a fragrant, slightly golden mayonnaise. Or you can make pink mayo just by adding a few drops of beetroot juice.
You should also remember that homemade mayo isn’t like the store-bought stuff – it won’t last in the fridge for long. In fact, it’ll only be good for a day or two. But I’m sure you’ll use it up in no time – it’s a great dressing for salads.
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