How to make mayonnaise at home? | Bechef
Having a good mayonnaise recipe on hand means you can make all sorts of dishes, from classic deviled eggs to potato or chicken salad.
You don’t necessarily need to buy it from the market all the time. In this blog post, I will assist you if you want to make mayonnaise at home.
You will need some basic kitchen handy ingredients, and you are all sorted out. Also, the process is pretty simple.
If you're looking for a quick and easy way to make homemade mayo without having any complicated equipment or ingredients on hand, this recipe must be on your radar.
Ingredients to make mayonnaise.
- 2 egg yolks (or 1)
- 1 tbsp water(optional)
- ½ tbsp mustard (optional)
- ½ tbsp bechef's garlic salt
- 3 tbsp Vinegar
- 1 cup Vegetable oil
- 2 tbsp lemon juice
A piece of guidance.
Instead of using just the yolks, you can use whole eggs because the whole eggs will yield slightly better emulsion than just the yolks or just the whites.
You may also add in some bechef's herbs at this point depending on what sort of herbs you have available.
Garlic would be good here because it doesn’t overpower other flavors but still add a nice touch of freshness!
The main thing to remember when making mayonnaise is that you need to add the vinegar slowly.
There's no reason to add all of the egg yolks at once because they'll just curdle. Instead, add a little bit at a time and then stir it with an immersion blender or stand mixer (or just use your hands).
If you don't execute this correctly, it could smash up your batch!
Steps to make mayonnaise.
Firstly, With the help of an electric hand mixer, or a wire whisk, whip the egg yolks for 1 to 2 minutes until they're thoroughly beaten.
Beat together and mix well with a whisk or an electric mixer until smooth and fluffy.
You can add little water if needed, but try to avoid too much otherwise, the end product will become too thin after refrigeration or freezing it.
Add a tablespoon of vinegar and whisk for about 30 to 40 seconds.
Add the mustard, a little salt, and pepper for a flavoury taste.
Start adding oil but make sure you add as little as a drop in the beginning.
Once the emulsion starts to form correctly, add with a little moderate speed because adding the oil too fast can break your mayonnaise.
Meanwhile, you can keep mixing persistently. If it's too thin for your liking, simply add more oil until you have reached your desired thickness!
When the emulsion thickens, add lemon juice to brighten the flavor if desired.
There you go, the mayonnaise is ready.
Some important points to note:
You can pour slowly into a jar with an airtight lid so that any bubbles that form will not get trapped inside. Finally, refrigerate until ready to use (3-4 days).
If you want perfectly smooth mayo without any lumps or bumps left behind from adding too much lemon juice or vinegar, keep adding ingredients until all are fully incorporated into the mixture before stirring again for another few minutes.
The yolk of an egg is what turns the oil into mayo. It emulsifies the water and fat, which makes your sauce thick and creamy.
The yolks also give mayonnaise its yellow color because they contain carotenoids (food coloring).
The mustard powder that you add makes the mixture more acidic. This means that the sulfur compounds are released from the mustard seed, forming an acid.
If you want your mayo to be extra tangy, add some ground-up mustard seeds!
If you do not use an electric mixer, make sure to use a spoon to stir your mixture.
There you have it – your very own mayonnaise recipe! If you want to make your own, just follow this simple process.
Author: Raj padvi
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