Mayonnaise is one of the world's most beloved and versatile sauces, perfect for accompanying chips, sandwiches, salads, fish or cold meats. Made with just a few ingredients-eggs, seed oil, lemon juice or vinegar and a pinch of salt-homemade mayonnaise is creamy, velvety and full-flavored, much more wholesome than packaged mayonnaise.
It can be prepared in minutes with an immersion blender or by hand, and is easily customized with mustard, garlic, herbs or spices. Find out how to make perfect, stable and tasty mayonnaise that can be used in a thousand different ways.
2. Add the salt and start beating the yolks with a medium-sized whisk.
3. Add the oil in a trickle while continuing to beat vigorously (after about 6 to 7 minutes the mayonnaise will begin to gain consistency).
4. Once the mayonnaise is ready (it will take about 15 minutes in all), add the lemon juice and serve.
Homemade mayonnaise: beware of eggs!
Key ingredients of mayonnaise are eggs, which, as is easy to guess, must be usedvery fresh, as the recipe calls for them to be used raw:
Buy eggs marked"extra"on the package-it means they were laid less than 9 days ago.
Remember that the shell should beintact and clean, and its color should be uniform.
Put against the light, the inner tube inside them (the space between yolk and shell) must bereduced, otherwise it is a sign that they are old.
By shaking them close to the ear, if the eggs are fresh, you should perceiveno movementwithin them.
Once opened, the egg whites should beclear and consistent, free of foreign matter, as should the yolks.
Preparation tips for our recipe
The secret to the success of our recipe is all in beating the eggs in the right way; if you possess some dexterity, you can safely use a hand whisk, remembering to:
Always maintain the same speed
Never stop until the mayonnaise is ready (not even when you add the ingredients)
Never change direction
If you are a novice and do not want to risk it, you can safely use an electric whisk, and the result will be assured.
Another protagonist of mayonnaise, along with eggs, is of course extra virgin olive oil, the only one able to give it that extra touch of flavor. We used Il Casolare Rustic Naturale, which is cold extracted, unfiltered and ideal for our recipe.
Let's make one last recommendation: eggs for mayonnaise should always be used at room temperature, or you risk making it "go crazy."
Lemon chicken: some preparation tips The following are some small tips to make sure you don't go wrong: Be careful to choose a fresh chicken breast: its color should be pink,...
Lemon chicken: some preparation tips The following are some small tips to make sure you don't go wrong: Be careful to choose a fresh chicken breast: its color should be pink,...
How to choose and prepare pasta for frittata For a perfect pasta frittata with sauce, the secret is all in the right texture of the pasta. Here are some useful tips:...
How to choose and prepare pasta for frittata For a perfect pasta frittata with sauce, the secret is all in the right texture of the pasta. Here are some useful tips:...
Tips for making your own chicken salad The chicken salad recipe is pretty quick and easy, but some small tips may be helpful to make it even more flavorful and tasty: Before cooking the...
Tips for making your own chicken salad The chicken salad recipe is pretty quick and easy, but some small tips may be helpful to make it even more flavorful and tasty: Before cooking the...
