English
Deutsch
español
français
italiano
-
Newest
Apple strudel in the oven
Spaghetti with seafood
Borscht for the winter with tomatoes
Beetroot and Herring Roll
Pickle soup with stew
Pasta with homemade pesto sauce
Homemade mayonnaise
Homemade mayonnaise has many advantages over store-bought mayonnaise. Firstly, it does not require vinegar. Secondly, you can always change the amount of salt at your discretion. Homemade mayonnaise can be stored in the refrigerator for 5-7 days, so it is best to prepare this sauce in small portions.
How to cook Homemade mayonnaise
Step 1
Break the egg into a deep bowl, add mustard, oil, lemon juice, salt and sugar.
Step 2
Mix the ingredients with a whisk until smooth.
Step 3
Beat the mayonnaise with a mixer until thick.
Step 4
Transfer the mayonnaise into a serving jar. Enjoy!
Homemade mayonnaise - FAQ About Ingredients, Baking Time and Storage
Yes, you can use olive oil, but it may impart a stronger flavor. Light olive oil is a better choice than extra virgin for a milder taste.
Homemade mayonnaise can last up to 1 week in the refrigerator if stored in an airtight container.
Yes, you can use aquafaba (chickpea water) or a vegan egg substitute, though the texture may differ slightly.
Ensure all ingredients are at room temperature and add oil slowly while whisking. If too thin, whisk in an extra yolk or a bit more mustard.
Freezing is not recommended, as it can cause separation and a grainy texture when thawed.
Use it as a base for dressings, a sandwich spread, or to add creaminess to mashed potatoes or deviled eggs.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.