An easy guide to make a fresh batch of home-made mayo using fresh ingredients.
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Mayonnaise can make or break your dish. It’s a perfect French fry accompaniment, with potato and macaroni salad and almost any other dish. The seemingly simple recipe and ingredients belies the technique required to master this condiment. But don’t let that scare you; we have a fail-safe hack to come to your aid. Not only it can be made easily, your homemade mayo will turn out to be tastier and healthier than the processed and ready-made version. Mumbai-based chef Tushar Malkani, Director of Malkani Hospitality Pvt Ltd and Culinary Tales shared with us this incredibly easy recipe to make mayonnaise at home. To make you very own batch of mayonnaise, you will need eggs, freshly squeezed lemon juice, vegetable oil, mustard powder and salt and pepper mix. Follow the steps mentioned below to make a cup of your perfectly creamy mayo with a handful of ingredients in just 5 minutes. Always use fresh eggs for mayonnaise.


1. First things first, ensure that all your ingredients are at room temperature, this helps them to emulsify easily. Start by gathering all the ingredients, a large bowl and a whisk or an immersion blender.

2. Crack open an egg in your mixing bowl and to this add one tablespoon of freshly squeezed lemon juice, one tablespoon of mustard powder and a pinch of salt and pepper. The lemon will break down the protein in the egg. Egg yolk is a natural emulsifier, so when you start whisking, it begins to thicken, which helps to bind the other ingredients.

3. Continue whisking until it reaches the sabayon stage (when the whisk leaves marks in the mixture). Pour a cup of vegetable oil in a very slow trickle into the mixture as you whisk away. When you notice the mixture starting to thicken, pour the rest of the oil in a steady stream and whisk again.

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4. When it reaches the right, thick mayo-like consistency, transfer the condiment into a glass jar, it is ready to serve. If you are not consuming it right away, screw the lid of the glass jar and toss it in the fridge. A cup of mayo can last three days in the refrigerator, so promptly use it on your favourite club sandwiches, wraps, rolls, potato salad and alongside homemade fries.

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