Mayonnaise Recipe

Vegetable oil: The base of the mayonnaise, providing a smooth and neutral flavor.

Egg: Acts as an emulsifier, helping to blend the oil and other ingredients into a creamy consistency.

Lemon juice: Adds acidity and brightness, balancing the richness of the mayonnaise.

Dijon mustard: Contributes a subtle tang and depth of flavor.

Salt: Enhances the overall taste, bringing out the flavors of the other ingredients.

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

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with avocado oil: Avocado oil has a neutral taste and is high in monounsaturated fats, making it a healthy alternative.

• whole egg - Substitute with egg yolk: Using only the yolk can create a richer and thicker mayonnaise.

• whole egg - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, is a vegan alternative that can mimic the emulsifying properties of eggs.

• lemon juice - Substitute with white vinegar: White vinegar provides the necessary acidity and tanginess similar to lemon juice.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a mild fruity flavor along with the required acidity.

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

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds texture and a slightly different flavor profile but still works as an emulsifier.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can be used to achieve the same level of seasoning.

• For optimal freshness, transfer your homemade mayonnaise into a clean, airtight container. This helps to preserve its creamy texture and prevent any unwanted flavors from seeping in.

• Store the container in the coldest part of your refrigerator, typically the back of the middle shelf. This ensures a consistent temperature, keeping your mayonnaise fresh for up to one week.

• Always use a clean spoon or spatula when scooping out mayonnaise to avoid introducing bacteria that could spoil the batch prematurely.

• If you notice any separation or an off smell, it's best to discard the mayonnaise as it may have gone bad.

• Freezing mayonnaise is not recommended. The emulsion can break, leading to a separation of the oil and egg mixture, resulting in an unappetizing texture.

• If you must freeze it, consider using it in a cooked dish where the texture change won't be as noticeable, such as a casserole or soup.

• When planning to use frozen mayonnaise, thaw it in the refrigerator and give it a good stir to try and re-emulsify the mixture. However, be prepared for a potential change in consistency.

• Label your container with the date it was made to keep track of its freshness. This is especially helpful if you make mayonnaise regularly and have multiple batches in your fridge.

• For those who like to experiment, consider adding different flavors to your mayonnaise before storing. A touch of garlic, herbs, or even a hint of spicy chili can elevate your mayonnaise to new culinary heights.

• First and foremost, it's important to note that mayonnaise is a delicate emulsion and doesn't typically require reheating. However, if you're incorporating it into a dish that needs warming, here are some methods to consider:

• Incorporate into a warm dish: If you're adding mayonnaise to a warm salad or pasta, let the dish cool slightly before mixing in the mayonnaise. This prevents the mayonnaise from breaking down.

• Room temperature: Take the mayonnaise out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the texture.

• Warm water bath: Place the mayonnaise in a heatproof container and set it in a bowl of warm (not hot) water. Stir occasionally until it reaches the desired temperature. This method gently warms the mayonnaise without breaking the emulsion.

• Microwave caution: If you must use a microwave, do so with extreme caution. Place the mayonnaise in a microwave-safe bowl and heat on the lowest setting in 5-second intervals, stirring in between. This helps prevent the mayonnaise from separating.

• Incorporate into a sauce: If you're making a warm sauce that includes mayonnaise, add it at the end of the cooking process. Remove the sauce from heat and whisk in the mayonnaise until smooth. This ensures the mayonnaise blends well without overheating.

• Use as a topping: If you're using mayonnaise as a topping for a hot sandwich or burger, spread it on the bread or bun just before serving. The residual heat from the meat or vegetables will gently warm the mayonnaise.

• Avoid direct heat: Never place mayonnaise directly on a hot pan or grill. The high heat will cause it to separate and lose its creamy texture.

• Blender: Essential for combining and emulsifying the ingredients to create a smooth and creamy mayonnaise.

• Measuring cup: Used to measure out 1 cup of vegetable oil accurately.

• Measuring spoons: Necessary for measuring 1 tablespoon of lemon juice, 1 teaspoon of dijon mustard, and ½ teaspoon of salt.

• Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Airtight container: Used for storing the finished mayonnaise in the refrigerator to keep it fresh for up to one week.

Use a tall container: Using a tall, narrow container instead of a blender can help the emulsification process go faster.

Room temperature ingredients: Ensure the egg and lemon juice are at room temperature to speed up the blending process.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go before you start blending.

Immersion blender: An immersion blender can be quicker and easier to clean than a traditional blender.

Store-bought shortcut: If you're in a real hurry, consider using a high-quality store-bought mayonnaise and adding your own lemon juice and dijon mustard for a personalized touch.