How to make the perfect homemade mayonnaise? The simple method for a smooth, easy-to-make sauce
Indispensable with hard-boiled eggs, raw vegetables, potatoes or even seafood, mayonnaise is one of the must-have sauces in home cooking. Yet many people still hesitate to prepare it themselves, with the fear that it will "go off" or not set.
In reality, making mayonnaise is much simpler than you might think. With the right ingredients, the right proportions and a few precise movements, you'll have a firm, creamy, perfectly emulsified homemade mayonnaise in just a few minutes.
Here's the easy way to get it right ;)
Ingredients for homemade mayonnaise
Mayonnaise relies on a few simple ingredients that are almost always available in the kitchen.
For about 4 people, you'll need :
- 1 egg
- 1 tsp. vinegar
- 1 tablespoon mustard
- salt
- 1 cup oil
These ingredients create an emulsion, a stable mixture of egg and oil.
The secret of a successful mayonnaise lies in this emulsion between egg yolk and oil.
Step 1: prepare the sauce base
Start by cracking the egg into a measuring cup or narrow container.
Then add the vinegar and mustard. Add a little salt.
Mix quickly with a fork to obtain a homogeneous preparation.
Then leave to stand for a few seconds.
It is often said that the mustard slightly "cooks" the egg, which then facilitates the emulsion.
Step 2: Start emulsifying
Once the base is ready, use an immersion blender.
Place the blender in the bottom of the container and start blending.
Add the oil gradually, in a thin stream.
It's this slow incorporation that allows the mayonnaise to set.
The oil must always be added a little at a time to ensure that the sauce thickens properly.
As the oil is gradually incorporated, the texture becomes firmer and creamier.
Step 3: Get the right consistency
Continue adding the oil while blending until you reach the desired texture.
The mayonnaise should be :
- smooth
- thick
- well blended
When you're happy with the consistency, you can stop adding the oil.
And voilà: your homemade mayonnaise is ready.
The most common mistakes with mayonnaise
Even though the recipe is simple, certain mistakes can prevent the sauce from setting.
Adding the oil too quickly
If the oil is poured in all at once, the emulsion will not form properly.
The oil should always be added gradually.
Mixing incorrectly
The immersion blender needs to stay firmly on the bottom of the container at the start for the emulsion to take off.
Use ingredients that are too cold
Ingredients should ideally be at room temperature to facilitate the setting of the mayonnaise.
How do you make up for a mayonnaise that doesn't take?
If your mayonnaise remains runny, there's a simple trick.
In a new bowl :
- break off another egg yolk
- then gradually whisk in the failed mayonnaise.
The new emulsion will catch up with the sauce.
This technique works in most cases.
A simple sauce that changes everything
Quick to prepare and very economical, homemade mayonnaise is nothing like store-bought.
In just a few minutes, you'll have a fresh, creamy, flavorful sauce, perfect for crudités, potatoes, sandwiches or seafood.
Once you've mastered the technique, you'll find that making mayonnaise becomes almost a reflex... and it's hard to go back to the industrial version.
It's always useful to know how to make homemade mayonnaise. There are actually three types: mustard, vinegar, or lemon. Here we present a mayonnaise that is half mustard and half vinegar.
Adèle Peyches
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