Mayonnaise Recipe

Vegetable oil: This is the base of the mayonnaise, providing the necessary fat content for a creamy texture.

Egg: The egg acts as an emulsifier, helping to blend the oil and other ingredients into a smooth, cohesive mixture.

Freshly squeezed lemon juice: Adds acidity and brightness, aiding in the emulsification process and enhancing the overall flavor.

Dijon mustard: Contributes a subtle tang and complexity, complementing the other flavors in the mayonnaise.

Salt: Enhances the flavor of the mayonnaise, bringing out the best in each ingredient.

When making mayonnaise, ensure that all your ingredients are at room temperature. This helps the emulsification process, allowing the egg and oil to combine smoothly. If the ingredients are too cold, the mixture might separate or not thicken properly.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier option due to its monounsaturated fats.

• vegetable oil - Substitute with avocado oil: Avocado oil has a neutral taste and high smoke point, making it a good alternative for emulsification.

• whole egg - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the emulsifying properties of eggs, making it suitable for vegan mayonnaise.

• whole egg - Substitute with silken tofu: Silken tofu can provide a creamy texture similar to eggs and is also a vegan-friendly option.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor and acidity similar to lemon juice, aiding in emulsification.

• lemon juice - Substitute with white wine vinegar: White wine vinegar offers a mild acidity that can replace lemon juice without overpowering the flavor.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor and help with emulsification, though it is slightly milder.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a similar tangy flavor with a bit more texture and complexity.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a cleaner taste, making it a good alternative to regular table salt.

• Store your homemade mayonnaise in an airtight container, preferably a glass jar, to maintain its freshness and prevent any unwanted flavors from seeping in.

• Keep the jar in the coldest part of your refrigerator, typically the back, to ensure it stays at a consistent temperature.

• Always use a clean spoon or utensil when scooping out mayonnaise to avoid introducing bacteria that could spoil it.

• Label the jar with the date you made the mayonnaise to keep track of its freshness. Remember, it should be used within one week.

• If you notice any changes in color, texture, or smell, discard the mayonnaise immediately as it may have gone bad.

• Freezing mayonnaise is not recommended as it can cause the emulsion to break, resulting in a separated and unappetizing texture.

• If you must freeze it, place the mayonnaise in a freezer-safe container, leaving some space at the top for expansion.

• Thaw frozen mayonnaise in the refrigerator overnight. Once thawed, you may need to re-emulsify it by whisking or blending it again, though the texture may not fully recover.

• For best results, consider making smaller batches of mayonnaise that you can use up within the recommended time frame, ensuring you always have fresh, creamy mayonnaise on hand.

• Mayonnaise is a delicate condiment and doesn't require reheating. Instead, focus on maintaining its freshness and consistency.
• If your mayonnaise has separated, you can try to re-emulsify it. Place the separated mayonnaise in a bowl and whisk vigorously. You can add a few drops of lemon juice or water to help bring it back together.
• For dishes that include mayonnaise, such as a potato salad or chicken salad, it's best to let them come to room temperature naturally rather than reheating. This preserves the texture and flavor of the mayonnaise.
• If you need to warm a dish that contains mayonnaise, do so gently. Use a low heat setting on the stove or a microwave at 50% power, and heat in short intervals, stirring frequently to avoid curdling.
• When using mayonnaise in a gratin or casserole, bake the dish as usual but add the mayonnaise towards the end of the cooking process to prevent it from breaking down under high heat.
• Always store mayonnaise in an airtight container in the refrigerator to maintain its freshness and prevent spoilage.

• Blender: A high-speed appliance used to combine and emulsify the ingredients into a smooth mayonnaise.

• Measuring cup: Used to accurately measure the vegetable oil.

• Measuring spoons: Essential for measuring the lemon juice, dijon mustard, and salt precisely.

• Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well mixed.

• Jar: Used for storing the finished mayonnaise in the refrigerator.

• Refrigerator: Keeps the mayonnaise fresh and safe to consume for up to one week.

Use an immersion blender: An immersion blender can save time by blending directly in the container, reducing cleanup.

Room temperature ingredients: Ensure the egg is at room temperature to help the mayonnaise emulsify faster.

Pre-measure ingredients: Measure out the vegetable oil, lemon juice, dijon mustard, and salt before starting to streamline the process.

Slow oil addition: Drizzle the oil slowly to ensure quick emulsification, preventing the need for re-blending.

Taste and adjust: Taste the mayonnaise before transferring to a jar to save time on adjustments later.