Simple Homemade Mayonnaise Recipe
It seemed to me if I was going to have a sauce category called mayonnaise based sauces I should finally tell you how you could make the base mayo at home and not have to rely on store bought mayo to tell you how your finial sauce was going to taste ever again. I mean what is the point of being held hostage to store bought mayo when it is super easy to make a health version in your own kitchen that is as thick or thin as you like.
Now a bit of a warning homemade mayo does use raw egg so if you have a health condition that maybe affected by this then forget the homemade kind. Now this is one of the reasons my recipe calls for only the best of eggs in the recipe just like raw fish for sushi is of a higher grade and stiffer safety precautions so are the use of raw eggs. Do a bit of research on the subject so you are an informed consumer and you shouldn’t have any issues doing so.
Now with that word of warning out of the way let me continue that if the consumption of raw egg is not an issue with you than homemade mayo is a huge improvement on store bought as it is fresh each time. And as we all know fresh when it comes to food is usually a huge quality improvement. Like most things in cooking though pick only the best ingredients as quality will only be as good as what you put into it so pick the best if you want the best finial results. Now you don’t need to use an immersion blender you can do this with a whisk (lots of arm work) or even a regular blender on a lower setting. I hope I have you ready to make your own mayo at home and loose the jar next time you want mayo for a sauce recipe or even a sandwich.
- 2 free range pasteurized egg yolks
- 2 cups Extra Light Cold Pressed Olive Oil
- 2 tablespoons Colavita Aged White Wine Vinegar
- 4 teaspoons lemon juice freshly squeezed
- ¼ teaspoon fine grain sea salt
- 1 teaspoon mustard powder
- ¼ teaspoons white sugar
- In your immersion blender cup add the following ingredients, the lemon juice, white wine vinegar, mustard powder, white sugar, egg yolks and salt.
- Using an immersion blender pulse this until well blended it may be necessary to tilt it so the blades reach properly to mix properly.
- Add about ¼ of the olive oil a small amount at a time while the immersion blender is running all the time about a tablespoon at a time making sure each addition is fully incorporated.
- It will start to thicken while doing this.
- Continue the blender on constantly and drizzle the next amount of the oil in a continual stream when you get through the second ¼ of your olive oil you will be able to add the remaining of the olive oil a little faster.
- Continue adding oil until it becomes as thick as you like it the more you use the thicker it will become. Adjust the amount of oil according to your preference.
- Store this in an air tight container. Homemade mayonnaise can be kept for around one week in your refrigerator.
Most of us buy our mayonnaise premade but do you know what goes into your premade version? I bet if you look at the label you will need a high school refresher course in chemistry to pronounce half the things let alone know what they are. Now don’t get me wrong I know why they need to use these for something shipped all over the country under varying conditions and have a shelf life that will allow it to be sold and used safely, but this doesn’t mean you have to use it. You can make your own at home and once you have done it a few times and find out how quick and easy it is to make your own free of the chem lab you’ll never use store bought mayo again.
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