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 combine the oil and other ingredients into a smooth mixture.

Lemon juice: Adds acidity and a fresh, tangy flavor to the mayonnaise.

Dijon mustard: Enhances the flavor and helps stabilize the mayonnaise.

Salt: Used to season the mayonnaise, bringing out the flavors of the other ingredients.

To ensure a smooth and creamy mayonnaise, make sure all your ingredients are at room temperature before starting. This helps the emulsification process, allowing the oil and egg to blend seamlessly. If the mixture starts to separate, stop adding oil and whisk vigorously until it comes back together, then continue adding the oil slowly.

• 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 is high in healthy fats, making it a good alternative.

• large egg - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the emulsifying properties of eggs in mayonnaise.

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

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight sweetness, similar to lemon juice.

• lemon juice - Substitute with white vinegar: White vinegar provides the necessary acidity without altering the flavor significantly.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used for a milder flavor while still providing the necessary tang.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds texture and a slightly different flavor profile but works well in mayonnaise.

• salt - Substitute with sea salt: Sea salt can be used for a more natural flavor and may contain additional minerals.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity for a similar taste.

• Store your homemade mayonnaise in a clean, airtight container. Glass jars with tight-fitting lids work best to maintain freshness.
• Keep the container in the coldest part of your refrigerator, typically the back, to ensure a consistent temperature.
• Homemade mayonnaise should be consumed within 1 week to ensure optimal flavor and safety.
• If you notice any separation or an off smell, discard the mayonnaise immediately.
• For freezing, transfer the mayonnaise to a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date before placing it in the freezer.
• Frozen mayonnaise can be stored for up to 2 months, but be aware that the texture may change upon thawing.
• To thaw, move the container to the refrigerator and allow it to defrost slowly overnight.
• After thawing, whisk the mayonnaise to restore its creamy consistency before using.
• Avoid refreezing mayonnaise once it has been thawed to maintain quality and safety.

• First and foremost, let's address the elephant in the room: mayonnaise is not typically reheated. This creamy condiment is best enjoyed cold or at room temperature. However, if you must incorporate it into a warm dish, here are some creative methods:

• Incorporate into a warm dish: Use your mayonnaise as a base for a warm sauce. Gently whisk it into a pan sauce or gravy over low heat. This will prevent the egg from curdling and maintain a smooth texture.

• Warm water bath: Place the mayonnaise in a heatproof bowl and set it in a larger bowl filled with warm water. Stir occasionally until it reaches the desired temperature. This gentle method helps maintain the emulsion.

• Microwave caution: If you must use a microwave, do so with extreme caution. Place the mayonnaise in a microwave-safe container and heat it in short bursts (5-10 seconds), stirring in between to prevent separation.

• Blend into a warm dressing: Create a warm vinaigrette by blending your mayonnaise with warm olive oil, vinegar, and herbs. Drizzle over a salad or roasted vegetables for a delightful twist.

• Use in a casserole: Mix your mayonnaise into a casserole or baked dish where it can meld with other ingredients. This way, it heats up gently and adds a creamy texture without the risk of curdling.

• Stovetop method: If incorporating into a soup or stew, whisk the mayonnaise into a small amount of the hot liquid first, then gradually add it back into the main pot. This tempering method helps prevent separation.

Remember, the key is gentle heat and patience to maintain the integrity of your mayonnaise.

• Whisk: A whisk is essential for combining the egg, lemon juice, and mustard smoothly and for emulsifying the oil into the mixture.

• Mixing bowl: A mixing bowl is needed to hold all the ingredients while you whisk them together.

• Measuring cup: A measuring cup ensures you use the correct amount of vegetable oil.

• Measuring spoons: Measuring spoons are used to measure the lemon juice, dijon mustard, and salt accurately.

• Spatula: A spatula can help you scrape down the sides of the bowl to make sure all ingredients are fully incorporated.

Use an immersion blender: Instead of whisking, use an immersion blender to quickly emulsify the egg, lemon juice, and mustard with the oil.

Room temperature ingredients: Ensure all ingredients are at room temperature to help them blend more easily and quickly.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Use a narrow container: Use a narrow, tall container for blending to create a thicker mayonnaise faster.

Add oil gradually: Pour the oil in a slow, steady stream to ensure proper emulsification without needing to whisk for long.