Homemade Mayonnaise || Mayonnaise Recipe || How to make mayonnaise With step-by-step photos and video...
Mayonnaise is a delicious and creamy recipe considered the main item every kitchen needs. and also used in several recipes or alongside meals. especially when you are going to make fast foods, french fries, or any type of staple food items
Mayonnaise is one of the condiment items we typically grab at the store and don’t really think about making it at home. But you’ll have to trust me on this one. Once you make it at home you’ll never buy it from the store again.
Here I used whole eggs instead of yolks or white eggs. an easy and quick recipe can be prepared within 10
minutes. makes this homemade mayonnaise recipe practically fail-proof and extra
easy
Basically, I prepared this mayonnaise for my upcoming recipe “Shawarma” I will use this mayonnaise in place of tahini sauce in which added sesame seeds
Why You Should Make Mayonnaise At Home
I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried homemade mayonnaise, then you are in for a treat. Homemade mayo is ultra-creamy and so much more flavorful than anything you can buy at the store. Here’s why I love this recipe so much
For the best
result follow my detailed step-by-step photo
Instructions
and tips below the recipe card
Mayonnaise Tips and Tricks:
Choose a high-quality oil: The main ingredient
in mayonnaise is the oil. so choose a high-quality oil. I used good quality
sunflower oil it has a very neutral
flavor. you can also use regular olive oil or light-flavored olive oil
Make sure your blender is on high. Right from
the start, begin blending on the highest setting to emulsify the egg into the
oil. If you start on low, it may not emulsify.
Is the raw egg a concern? I am personally not
concerned about the pressurized eggs in this mayonnaise. but it is your own choice
If you’re
concerned about salmonella you can certainly use a pasteurized egg.
Mustard paste — I know that not everyone
loves the flavor of mustard, but when it comes to making homemade mayonnaise
mustard is sort of a magical ingredient. Mustard adds a bit of flavor, but it
also helps to keep the mayonnaise stable. Along with the egg yolk, mustard
helps emulsify the mixture, reducing the risk of our mayo breaking.
Refrigerate the mayonnaise. Once you made the
mayo, transfer it to a sealed storage container and store it in the fridge. It
will last up to a week in the fridge. Don’t try to freeze the mayonnaise as the
emulsion will break.
Room-temperature ingredients are best when
making mayonnaise at home. If you’re not able to wait for the egg to come to
room temperature, submerge it in lukewarm (not hot) water for a couple of
minutes.
Slowly add the oil, in tiny drops, until about a quarter of the oil
has been added. Adding oil slowly is really important. If you were to dump
it all in at once, you’d have mayonnaise soup
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Combine eggs, sugar, salt, and garlic powder in the food processor
Add black pepper as well and process the egg
mixture for a minute on high speed
Next, add the mustard paste along with white vinegar
to the mixture,
Turn the
food processor on then begin to slowly add the oil like a thin thread until
about a quarter of the oil has been added
Scrape the sides and bottom of the bowl and combine well
When you will notice that the mixture is beginning to thicken and emulsify
Continue to add oil slowly, but increase to a very thin stream instead of a thin thread
When all of the oil has been added, scrape the bottom
and sides of the bowl. Adjust the taste of mayonnaise at this stage if needed, Process
for an extra 10 seconds
Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick. mayonnaise is ready
Mayonnaise can be served with many more recipes
Mayonnaise can be stored in an airtight container for about a week
Mayonnaise is delicious and creamy the recipe is considered the main item in every kitchen needs.
Ingredients:
- 2 nos, eggs
- 375ml, oil
- 1 tbsp, sugar
- ½ tsp, salt
- 1/3 tsp, garlic powder
- 1 tbsp, white vinegar
- 1 tsp, mustard paste
- 1/8 tsp, black pepper powder
- Combine eggs, sugar, salt, and garlic powder in the food processor
- Add black pepper as well and process the egg mixture for a minute on high speed
- Next, add the mustard paste along with white vinegar to the mixture
- Process again for 1-2 minutes on the high-speed
- Turn the food processor on then begin to slowly add the oil like a thin thread until about a quarter of the oil has been added
- Scrape the sides and bottom of the bowl and combine well
- When you will notice that the mixture is beginning to thicken and emulsify
- Continue to add oil slowly, but increase to a very thin stream instead of a thin thread
- When all of the oil has been added, scrape the bottom and sides of the bowl. Adjust the taste of mayonnaise at this stage if needed, Process for an extra 10 seconds
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Mayonnaise can be served with many more recipes
- Mayonnaise can be stored in an airtight container for about a week
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