Mayonnaise is a common ingredient used in making salads and sandwiches. Store-bought mayonnaise contains too much additives, thus I opt for homemade mayonnaise. Making your own mayonnaise is not difficult, the most important is to have patience. You need to add in oil at very slow pace at the beginning, if oil is added too fast, it won’t emulsify and you will fail.
CHINESE VERSION: 自制美乃滋-蛋黄酱
Homemade Mayonnaise Recipe |MyKitchen101en
Yield: 20 servings
Ingredients:
- 2 egg yolks
- 1 tsp yellow mustard sauce
- 240 ml palm oil (any vegetable oil)
- lemon juice from ½ lemon
- ¾ tsp fine salt
- 4 tsps fine sugar
Instructions:
1 Add egg yolks and mustard sauce into a large mixing bowl and blend until well mixed with a hand mixer at medium speed.
2 Add 80 ml of vegetable oil drop-by-drop slowly while continuing mixing.
3 When â…“ of the oil has been added, you may add the remaining oil (160 ml) into the bowl faster while mixing.
4 When the mayonnaise has fully emulsified, add lemon juice, salt, and sugar to taste. Mix well.
Â5 Store homemade mayonnaise in a sterilized jar in the refrigerator. Consume within 2 weeks.
Homemade Mayonnaise Recipe
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Ingredients
- 2 egg yolks
- 1 tsp yellow mustard sauce
- 240 ml palm oil any vegetable oil
- lemon juice from ½ lemon
- ¾ tsp fine salt
- 4 tsps fine sugar
Instructions
- Add egg yolks and mustard sauce into a large mixing bowl and blend until well mixed with a hand mixer at medium speed.
- Add 80 ml of vegetable oil drop-by-drop slowly while continuing mixing.
- When â…“ of the oil has been added, you may add the remaining oil (160 ml) into the bowl faster while mixing.
- When the mayonnaise has fully emulsified, add lemon juice, salt, and sugar to taste. Mix well.
- Store homemade mayonnaise in a sterilized jar in the refrigerator. Consume within 2 weeks.
Nutrition (per serving)
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