How to Make Homemade Mayo, Ready in Minutes
Inside: Discover the art of homemade mayo and elevate your culinary skills! Learn a simple recipe and unlock more self-sufficiency possibilities.
Mayonnaise, a versatile condiment loved by many, can transform any dish into a delectable masterpiece. While store-bought mayo is convenient, nothing beats the rich, creamy goodness of homemade mayo. Explore the wonders of homemade mayo and provide you with a simple recipe to take your culinary skills to new heights.
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How to Make Homemade Mayo, Ready in Minutes
The first time you experience the magic of homemade mayo, you'll wonder why you haven't been making it from scratch all along.
Unlike its store-bought counterparts, homemade mayo allows you to control the quality of ingredients, customize the flavors, and avoid preservatives and additives. The result? A velvety smooth, fresh-tasting condiment that adds a luxurious touch to sandwiches, salads, and dips.
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Making homemade mayonnaise may seem intimidating at first, but fear not! With a few basic ingredients and a little patience, you can whip up a batch in no time.
And you can use quail eggs instead of chicken eggs. Just make sure to use enough eggs. Roughly 4 quail eggs to one chicken egg.
This recipe is:
- Quick and Easy.
- Ready in minutes.
- Foolproof method.
Ingredients:
- 1 egg (preferably at room temperature)
- 1 teaspoon Dijon mustard
- 1 cup vegetable oil (such as sunflower or grapeseed oil)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper to taste
What You Need:
- emulsion blender
- a wide-mouth jar that your emulsion blender will fit in
Instructions:
- Add the egg, lemon juice, vinegar, mustard, and salt to your jar. Slowly pour the oil on top and let it settle for a minute.
- Take a stick blender and place it at the bottom of the jar. Blend the mixture, ensuring the bottom part emulsifies first. This usually takes around 30 seconds. Gradually tilt the blender to incorporate the oil at the top with the egg mixture.
- Once the mayo is well blended, cover the jar and store it in the refrigerator.
Change it Up
Once you've mastered the basic homemade mayo recipe, the culinary world becomes your oyster. Experiment with various flavor profiles by adding herbs, spices, or other condiments.
For a zesty kick, try incorporating garlic, paprika, or chipotle powder. For a refreshing twist, You can infuse your mayo with fresh herbs like basil, dill, or cilantro.
The possibilities are endless, and the results are bound to impress your taste buds, and now you don't ever have to worry about running out of mayo again!
Homemade mayo is a game-changer in the kitchen. By crafting this creamy condiment from scratch, you elevate the flavors of your dishes and open up a world of creative possibilities.
Bid farewell to store-bought mayo and embrace the satisfaction of creating your own homemade mayonnaise masterpiece.
Homemade Mayo
Discover the art of homemade mayo and elevate your culinary skills! Learn a simple recipe and unlock more self-sufficiency possibilities.
Ingredients
- 1 egg (preferably at room temperature)
- 1 tsp Dijon mustard
- 1 cup vegetable oil (such as sunflower or grapeseed oil)
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Add the egg, lemon juice, vinegar, mustard, and salt to your jar. Slowly pour the oil on top and let it settle for a minute.
- Take a stick blender and place it at the bottom of the jar. Blend the mixture, ensuring the bottom part emulsifies first. This usually takes around 30 seconds. Gradually tilt the blender to incorporate the oil at the top with the egg mixture.
- Once the mayo is well blended, cover the jar and store it in the refrigerator.
Notes
- emulsion blender
- a wide-mouth jar that your emulsion blender will fit in
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 19gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 16mgSodium: 42mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g
FAQ About Homemade Mayo
Does homemade mayo taste better than store-bought? Homemade mayo stands out for its use of fresher ingredients, such as luscious egg yolk and freshly squeezed lemon juice. By excluding preservatives and stabilizers, the resulting texture is delightfully creamy and velvety, devoid of any unpleasant squelchy or gelatinous consistency.
Is homemade mayo healthier than store-bought? Have you seen the ingredients on mayo in the store? It has more ingredients than necessary with corn/potato starch, sugar, and sorbic acid and which are food preservatives. No, the homemade version isn't able to sit on the shelf for a year, but you can make it in minutes with real, healthy ingredients.
How long with mayo last in the fridge? A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs. Farm fresh from your own chicken coop can last a lot longer than if you make it with store-bought eggs.
