Homemade Mayonnaise Recipe - Yummy Traditional

Homemade Mayonnaise Recipe

                                                                             
homemade-mayonnaise-recipe-with-step-by-step-photos


Homemade Mayonnaise || Mayonnaise Recipe || How to make mayonnaise With step by step photos 

Mayonnaise is a delicious and creamy recipe that is considered the main item in 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 that condiment items we typically grab at the store and don’t really think about making 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 using 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


                                       
homemade mayonnaise


Basically, I prepared this mayonnaise for my upcoming recipe “Shawarma” I will use this mayonnaise in place of tahini sauce in which is 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


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

                                               
mayonnaise

For more similar recipes:

Homemade yogurt

Homemade unipuff butter

Puff pastry dough

Homemade boondi

Pizza sauce

Tomato ketchup

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homemade-mayonnaise

Combine eggs, sugar, salt, and garlic powder in the food processor

                           

combine-all-ingredients-in-the-food-processor

Add black pepper as well and process the egg mixture for a minute on the high speed 

                       

add-black-pepper-and-process

Next, add the mustard paste along with white vinegar in the mixture, Process again for 1-2 minutes on the high speed

                                             

add-mustard-paste-in-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

                                    

begin-adding-oil-slowly

Scrape the sides and bottom of the bowl and combine well 

                           


When you will notice that the mixture is beginning to thicken and emulsify

         

once-it-thicken

Continue to add oil slowly, but increase to a very thin stream instead of thin thread

                                      

continue-adding-oil-slowly

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

                             

taste-the-mayonnaise

Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick. mayonnaise is ready

                   

mayonnaise-is-ready

Mayonnaise can be served with much more recipes

          

mayonnaise-can-be-served-with-much-more-foods

Mayonnaise can be stored in an airtight container for about a week

                

store-the-mayonnaise-in-container





                                                                             

 

Mayonnaise is delicious and creamy the recipe is considered the main item in every kitchen needs..

Ingredients:

  1. 2 nos, eggs
  2. 375ml, oil
  3. 1 tbsp, sugar
  4. ½ tsp, salt
  5. 1/3 tsp, garlic powder
  6. 1 tbsp, white vinegar
  7. 1 tsp, mustard paste
  8. 1/8 tsp, black pepper powder
How to make the mayonnaise?

  1. Combine eggs, sugar, salt, and garlic powder in the food processor
  2. Add black pepper as well and process the egg mixture for a minute on the high speed
  3. Next, add the mustard paste along with white vinegar in the mixture
  4. Process again for 1-2 minutes on the high speed
  5. 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
  6. Scrape the sides and bottom of the bowl and combine well
  7. When you will notice that the mixture is beginning to thicken and emulsify
  8. Continue to add oil slowly, but increase to a very thin stream instead of thin thread
  9. 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
  10. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
  11. Mayonnaise can be served with much more recipes

  12. Mayonnaise can be stored in an airtight container for about a week

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