Mayonnaise Recipe

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

Egg: Acts as an emulsifier, helping to combine the oil and lemon juice 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 emulsion.

Salt: Seasons the mayonnaise, bringing out the flavors of the other ingredients.

When making mayonnaise, ensure that all ingredients are at room temperature. This helps the emulsification process, allowing the egg and oil to combine smoothly. If the mixture starts to separate or looks too thin, stop adding oil and blend or whisk until it comes together before continuing.

• 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 versatile and healthy alternative.

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

• whole egg - Substitute with silken tofu: Silken tofu can be blended to a smooth consistency and used as a vegan alternative to eggs, providing a similar texture.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, making it a suitable replacement for lemon juice.

• lemon juice - Substitute with white wine vinegar: White wine vinegar has a mild flavor and acidity that can effectively replace lemon juice in the recipe.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used as a substitute, though it has a milder flavor compared to dijon mustard.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with added texture from the mustard seeds.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

• To keep your homemade mayonnaise fresh, transfer it into an airtight container. This helps prevent any unwanted flavors from seeping in and keeps it safe from bacteria.
• Store the container in the coldest part of your refrigerator, typically the back of the bottom shelf. This ensures a consistent temperature, which is crucial for maintaining the quality of your mayonnaise.
• Always use a clean spoon or utensil when scooping out mayonnaise. This prevents contamination and extends its shelf life.
• If you notice any changes in color, texture, or smell, discard the mayonnaise immediately. Freshness is key to enjoying its creamy goodness.
• For those who like to prepare in advance, freezing mayonnaise is an option, though not ideal. The texture may change upon thawing, becoming less smooth and more separated.
• To freeze, place the mayonnaise in a freezer-safe container, leaving some space at the top for expansion. Seal tightly.
• Label the container with the date of preparation. Homemade mayonnaise can be frozen for up to two months.
• When ready to use, thaw the mayonnaise in the refrigerator overnight. Stir well to reincorporate any separated ingredients.
• Remember, once thawed, the mayonnaise should not be refrozen. Use it within a week for the best flavor and texture.

• First and foremost, let’s address the elephant in the room: mayonnaise is not typically reheated. It’s a delicate emulsion that can separate and become unappetizing when exposed to heat. However, if you must incorporate it into a warm dish, here are some creative methods:

• Gently Warm in a Water Bath: Place the mayonnaise in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir continuously until it reaches the desired temperature. This method helps maintain the emulsion without breaking it.

• Incorporate into a Warm Sauce: If you’re making a warm dish like a creamy pasta sauce, you can whisk the mayonnaise into the sauce off the heat. The residual heat from the sauce will gently warm the mayonnaise without causing it to separate.

• Use in a Warm Salad Dressing: Mix the mayonnaise with a bit of warm vinegar or lemon juice to create a warm dressing. Drizzle over a warm potato salad or grilled vegetables for a delightful twist.

• Blend into a Soup: For a creamy finish, whisk a spoonful of mayonnaise into a hot soup just before serving. This works particularly well with creamy tomato soup or potato leek soup.

• Warm in a Microwave with Caution: If you must use a microwave, do so at the lowest power setting. Place the mayonnaise in a microwave-safe container and heat in short intervals, stirring frequently to prevent separation.

• Incorporate into a Hot Sandwich: Spread the mayonnaise on the inside of a grilled cheese sandwich or panini before grilling. The heat from the sandwich will warm the mayonnaise without compromising its texture.

• Blender: A blender will help you combine the egg, lemon juice, and mustard quickly and efficiently, ensuring a smooth mixture.

• Mixing bowl: If you prefer to whisk by hand, a mixing bowl will be essential for holding your ingredients as you combine them.

• Whisk: A whisk is useful if you're making the mayonnaise by hand, allowing you to blend the ingredients thoroughly.

• Measuring cup: A measuring cup will help you accurately measure the vegetable oil to ensure the correct consistency.

• Measuring spoons: Measuring spoons are necessary for precisely measuring the lemon juice, mustard, and salt.

• Airtight container: An airtight container is important for storing the mayonnaise in the refrigerator, keeping it fresh for up to one week.

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

Room temperature ingredients: Ensure the egg and lemon juice are at room temperature for quicker emulsification.

Pre-measure ingredients: Measure out the oil, mustard, and salt beforehand to streamline the process.

Gradual oil addition: Pour the oil slowly to avoid breaking the emulsion, which saves time on fixing mistakes.

Use a squeeze bottle: Store the mayonnaise in a squeeze bottle for easy access and quick application.