Mayonnaise is a popular condiment used in sandwiches, hamburgers and salads. It can also be mixed with a variety of spices, such as garlic and chives, to create delicious sauces. There are many manufacturers of industrialized mayonnaise, but you can make your own gourmet mayonnaise using your favorite olive oil. Although this requires a little patience, many people believe that the taste of homemade mayonnaise is far superior to the taste of ready-made mayonnaise. Prepare a mayonnaise with olive oil, choosing high quality ingredients and slowly mixing the oil with egg yolks, water, lemon, salt and pepper.
Method 1 of 2: Gathering Necessary Ingredients and Materials
Step 1. Separate three large eggs
The ideal is to use fresh eggs, so if you can buy organic or free range eggs, all the better.
Step 2. Find your favorite olive oil
You will need 200 ml of oil for three eggs.
Choose an oil that you've already used in sauces or marinades so you'll already know you like it. Each oil has a different flavor, which can be pronounced in mayonnaise. Many chefs recommend using extra virgin olive oil to achieve the best possible flavor
Step 3. Squeeze half a lemon
You should use a fresh lemon, never artificial or pickled.
Step 4. Take some salt and pepper
Sea salt is ideal, and freshly ground pepper will give the mayonnaise a pleasant flavor.
Step 5. Decide if you are going to use a blender, mixer or hand blender
While whipping the mayonnaise into your hand takes longer and requires some force, this technique can give you better results. Mixers can overheat the mayonnaise, causing the oil and eggs to separate.
Method 2 of 2: Preparing the mayonnaise
Step 1. Place a wet dish towel on the counter or table where you are preparing the mayonnaise
This will keep the bowl from moving while you beat the mayonnaise. If you are using a mixer or blender, place the appliance on a flat surface.
Step 2. Separate the egg white from the yolk
Gently break the egg and let the white drain out of the shell while you transfer the yolk to your hand or to one side of the shell. If you put the yolk in your hand, the white will run down your fingers.
Step 3. In a bowl, beat the three yolks
When they are well mixed, add a teaspoon (4.5 ml) of water and continue to beat. When oil is added, water will help in the emulsion process.
Step 4. Add the oil, drop by drop
It is important to take it easy so that the oil does not separate from the yolks.
Incorporate each drop of oil completely before adding another drop. If you are using a blender or a mixer, keep the appliance running throughout the entire process
Step 5. Pay attention to the eggs and oil to ensure the emulsion works
You don't want the oil to pass to the other side of the bowl or form large drops on the surface of the eggs.
Step 6. When you are sure the emulsion has worked, continue to slowly add the oil
You no longer need to add one drop at a time but you should keep a slow pace.
Step 7. Add as much lemon juice as you want
Any juice from half a lemon will add a sharp flavor to the mayonnaise, so use less juice if you want milder mayonnaise.
Step 8. Add salt and pepper to taste
- Store fresh mayonnaise in the refrigerator and consume it in two to three days.
- Use your mayonnaise on any of your favorite dishes, and look for recipes on websites or cookbooks.