For many people, preparing mayonnaise at home might be a frightening idea but there is nothing to worry about because there is probably no easier dish to make in the kitchen than mayonnaise.
You can make mayonnaise either from whole eggs or only from yolks. The recipe below is for the second. Mayonnaise made only with the egg yolks has a thicker consistency than the one made with whole eggs. You can choose either version – it all depends on what you want to use the mayonnaise for and how you prefer your mayonnaise.
To prepare home-made mayonnaise, apart from the yolk, you will need mustard, lemon juice and oil. You can replace the oil with olive oil. If you decide to use such a substitute, be aware that the taste of the mayonnaise will be slightly different. Olive oil has a specific, intense flavour, which will dominate the mayonnaise.
I use my mayonnaise for salads and for spreads for delicious sandwiches.
Ingredients for mayonnaise.
- 2 egg yolks
- 250 ml sunflower oil or olive oil
- 1/4 teaspoon of salt
- 1 teaspoon of Dijon mustard
- 1 tablespoon of lemon juice
How to make homemade mayonnaise.
Temper the eggs in a boiling water for a few seconds, then separate the yolks from the whites.
Put the yolks, lemon juice, mustard and salt into a round-shaped bowl. While stirring constantly with a hand whisk or mixer, gradually keep adding the oil. The ingredients should turn into a thick mayonnaise after a few seconds of whisking.
Keep the ready mayonnaise in the refrigerator.
Good to know when making homemade mayonnaise.
I tempered the eggs in boiling water. I poured some boiling water into a bowl, dipped the eggs in it for a few seconds, then quickly took them out and immediately separated the yolks from the whites.
I always use a hand whisk to combine the ingredients. Initially, I thought that maybe I should use a kitchen mixer, but when I first used just a hand whisk, it turned out that it is not such a hard work 🙂
Do you like salads with mayonnaise? If so, try our recipe for Pickled celeriac salad.