Homemade Mayonnaise Recipe
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.
Rate
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Condiment
Cuisine Western
Servings 20 servings
Calories 106 kcal
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
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 ⅓ 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.
Calories: 106 kcal Carbohydrates: 1 g Protein: 0.3 g Fat: 11 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Cholesterol: 19 mg Sodium: 91 mg Potassium: 4 mg Fiber: 0.01 g Sugar: 1 g Vitamin A: 26 IU Vitamin C: 0.4 mg Calcium: 3 mg Iron: 0.1 mg