Homemade mayonnaise is a testament to the magic of simple ingredients and technique. The silky texture and rich, tangy flavor elevate any dish it accompanies, from sandwiches and salads to gourmet sauces. By making it yourself, you can avoid preservatives and customize the taste to your preference, creating a condiment that is fresh, versatile, and utterly satisfying. Embrace the culinary alchemy of turning egg yolks and oil into a creamy, dreamy spread that transforms ordinary meals into extraordinary experiences.
Ingredients:
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup (240 ml) neutral oil (like canola or vegetable oil)
- Salt to taste
- Freshly ground white or black pepper (optional)
- 1 tablespoon lemon juice (optional)
Instructions:
- Prepare Your Ingredients: Ensure all your ingredients are at room temperature to help the emulsion process.
- Whisk Egg Yolks: In a medium bowl, whisk the egg yolks with the Dijon mustard and white wine vinegar until smooth and creamy.
- Start Adding Oil: Begin adding the oil drop by drop, whisking continuously. It’s crucial to add the oil slowly at first to allow the mayonnaise to start forming an emulsion.
- Continue Adding Oil: Once the mixture begins to thicken, you can start adding the oil in a slow, steady stream while continuing to whisk vigorously.
- Seasoning: When all the oil is incorporated and the mayonnaise is thick and creamy, season with salt and pepper to taste. Add lemon juice if you prefer a tangier flavor.
- Store: Transfer the mayonnaise to a clean jar and refrigerate. Use within a week.
