Homemade Mayonnaise



If you begin to prepare mayonnaise at home, you’ll probably going to stay away from the shelves of supermarkets, and that’s because it is more tasty and much healthier and we can prepare it for our taste and for our dish that you want to so use, it will always be fresh and will not be full of preservatives.
The eggs used in mayonnaise preparation need to be fresh and the oil used to prepare mayonnaise I advise you to choose a good quality one better without any specific smell or taste because it could alter mayonnaise taste.
Mayonnaise is perfect for salads, sauces or served with various dishes.
Next, I will give you a basic recipe that can be used for various dishes and it can be improved for your taste with a few tablespoons of yogurt, spices, herbs, garlic or lemon juice.

Homemade Mayonnaise

By October 1, 2014


  • Prep Time : 10 minutes



Combine egg yolks, salt and mustard (optional), in a medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Gradually add the oil, at room temperature, which is incorporated with a mixer at medium speed to high. The oil should be poured slowly to achieve a creamy consistency and only after previous amount was perfectly incorporated.

If the mayonnaise consistency is too creamy you can add a tablespoon of lemon juice or a little water, but each addition of liquid will cause the mayonnaise to lighten. When done keep covered in the refrigerator until ready to use.

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