Content
Making homemade mayonnaise will greatly enrich the taste of various dishes, snacks, sandwiches and aperitifs. Homemade mayonnaise is usually free from flavorings and preservatives and tastes deep, rich and fresh compared to the finished product. The recipe for an emulsion of beaten eggs and cooking oil flavored with vinegar or lemon juice first appeared in western Europe in the mid-18th century. Mayonnaise is now used all over the world as a condiment, base for sauces and base for dip. Mayonnaise is used to make tartar sauce, numerous preserves and farm sauces. It is generously seasoned with a variety of seasonings and flavors to create sauces such as aioli (an emulsion-type cold sauce made from garlic and olive oil with a rich, rich flavor.), Savory mayonnaise sauce, etc. This article presents a step-by-step recipe for making a fresh, classic mayonnaise at home.
Steps
1 Prepare your ingredients. You will need 1 large or 2 small eggs, about 220 gr. cooking oil, 1 tablespoon of lemon juice (15 g) or vinegar. Leave all ingredients to warm to room temperature, about 30 minutes, before preparing the mayonnaise. This will help set or bond all the ingredients. 
2 Separate the whites from the yolks. Cup your fingers together over a small bowl. Crack the egg in your hand and let the protein drain through your fingers into a bowl. Transfer the remaining yolk to another bowl and set aside. 
3 Stir the ingredients. When ingredients have reached room temperature, mix 2 small or 1 large yolk with 1 teaspoon (5 g) salt and 1 teaspoon (5 g) white pepper in a medium bowl using a whisk. 
4 Prepare mayonnaise. Fill a measuring cup with 220 grams of olive oil, corn oil, peanut oil, or sunflower oil. Holding a measuring glass in one hand and a whisk in the other and adding a little oil at a time, whisk in a bowl with a whisk. As the mixture begins to thicken and expand in volume, you can increase the amount of oil you add. 
5 Finish cooking. Season the mayonnaise by adding 1 tablespoon of lemon juice (15 g) or vinegar. Season with salt and pepper to taste. Transfer the finished mayonnaise to glass, ceramic or plastic dishes. Store mayonnaise in the refrigerator with the lid closed.
What do you need
- Corolla
- 1 large or 2 small egg yolks
- 220 g cooking oil (olive, corn, peanut or sunflower oil)
- 1 tablespoon (15 g) lemon juice or vinegar
- 1 teaspoon (5 g) salt (optional)
- 1 teaspoon (5 g) white pepper (optional)
