Mayonnaise

You’ll love this easy recipe if you’re a massive fan of Mayonnaise. For years, I used to eat a minimal amount of store-bought Mayonnaise; it wasn’t healthy enough for my liking, especially with all those preservatives, sugar, and corn syrup. It never occurred to me to make it home for a long time until I came across a fad recipe on YouTube that uses boiled eggs instead of raw eggs. I experimented with that recipe a few times, but it did not emulsify properly.

After much research, I realized that Mayonnaise is not that complicated. In fact, the traditional recipe is rather simple, and now that I’ve learned how to make it at home, it has become a regular part of my weekly routine.

You have no idea how much I love Mayonnaise; when I make recipes that require Mayonnaise, I often think I should put more Mayonnaise in them. Now, I can do just that without any guilt. When you make Mayonnaise at home and use healthy oils such as grapeseed oil, you can create a healthy condiment that is good for you. Our bodies require good fats in our diet for the proper functioning of our brain, which is sixty percent fat (60%).

Did you know that vitamins A, D, E, and K are fat-soluble? These vitamins require healthy oils for absorption; without such oils, they pass through our bodies. Grapeseed oil is loaded with Vitamin E, which is great for your immune system and health.

Did you know a French chef from Mahon in Menorca, Spain, invented Mayonnaise in the 18th century? It was called ‘Mahonnaise.‘

So, what is Mayonnaise? It is essentially an emulsion of two liquids: the first one is oil, and the second one is eggs. In Russia, Mayonnaise is one of the most consumed condiments. They put it on everything! And for good reason, it’s delicious.

When making Mayonnaise, choosing the right oil is incredibly important. We prefer to use grapeseed oil, which is neutral and light in flavour. Grapeseed oil is made from the seeds of grapes. It creates a clean and balanced taste.

We’ve tried making Mayonnaise with canola and olive oil and found the taste a bit greasy, so a neutral oil is an absolute must for this recipe. Other clean-tasting oils, such as light olive oil or avocado oil, can also be used.

Ingredients

Grapeseed oil, Dijon Mustard, Lemon, White Vinegar, Salt, Egg.

Grapeseed oil is one of the best oils for making mayonnaise. It creates a light and neutral-tasting condiment that perfectly complements your main meals and side dishes. For best results, use French Mustard called Maille. Lemon can be used as a substitute for lime.

White vinegar can be swapped out for apple cider vinegar. Use a very minimal amount of salt, as Dijon mustard has salt. It is recommended to use pasteurized eggs; however, if you can’t find any at your supermarket, you can pasteurize your egg at home. Talk about convenience! *Read below on how to do so.

Instructions

It takes approximately three minutes for an egg to reach room temperature. Crack one egg into a bowl and set aside. This step will ensure that the egg emulsifies with the oil. Pour the grapeseed oil into the immersion blender container. A long, narrow container should be used for this process.

Squeeze the juice of one lemon into a bowl and then add it with the grapeseed oil. Add the Dijon mustard and white vinegar to the container. Then, add the cracked egg. Finally, add a pinch of salt to the mixture. Place the immersion blender into the container, making sure that it is sitting right at the bottom of the container before you start to blend the ingredients.

You will notice that a thick white cloud starts to form at the bottom of the container. This is called the emulsion process, and as it occurs, it is important to slightly lift up the immersion blender so that the emulsification continues upward.

The mixture will quickly thicken and become mayonnaise within ten to fifteen seconds. Thereafter, taste the condiment to check the flavour. If you would like a more tangy flavour, you can add a little bit more vinegar. If the mixture is too creamy and you would like to loosen it up a bit, you can add a teaspoon more of lemon juice.

The best oils to use for Mayonnaise are grapeseed oil, light sunflower oil, light olive oil, or avocado oil. Strong-flavored oils such as canola oil will result in a greasy-tasting mayonnaise. If you only have extra virgin olive oil and grapeseed oil, you can use a ratio of 3/4 cup Grapeseed oil and 1/4 cup olive oil.

Some people prefer to add the oil gradually, but there is a chance that you could overwhelm the egg and cause the mixture to separate. It is best to add the grapeseed oil to the immersion blender container and all of the ingredients, thereafter blending from the bottom up. This process is a foolproof method and works every time. The reason for this is that the immersion blender creates a vortex.

Dijon mustard is instrumental to this recipe, and it is highly advisable to use an Authentic French mustard such as Maille. Dijon mustard has a sharp taste and helps to bind the egg with the oil. Normal yellow mustard is quite mellow compared to French Dijon Mustard.

How to Store the Homemade Mayo?

Store in an airtight container in the fridge for four to five days. Apple Cider Vinegar can prolong the shelf-life of your Mayonnaise for up to seven days as it contains natural cultures called probiotics. Label the container if you’re making large batches.

How to Pasteurize the Eggs? It is also advisable to use pasteurized eggs. You can boil a pot of water and place one egg in it for approximately one minute. Thereafter, remove the egg from the water and let it cool down. Crack the egg into a bowl and use accordingly. Note that if a little egg white forms as a result of this process, you can still use it to make the Mayonnaise.

What can you eat Mayonnaise with?

Everything! You can enjoy homemade Mayonnaise with Fried Chips, Chicken Shawarma, Waldorf Salad, Chicken and Mayo Sandwich, Honey mustard potatoes, and Potato Salad.