Mayonnaise Recipe

Vegetable oil: This is the base of the mayonnaise, providing the necessary fat content for a creamy texture.

Egg: The egg acts as an emulsifier, helping to blend the oil and other ingredients into a smooth mixture.

Lemon juice: Freshly squeezed lemon juice adds acidity and brightness, balancing the richness of the mayonnaise.

Dijon mustard: This adds a subtle tang and depth of flavor, enhancing the overall taste of the mayonnaise.

Salt: Salt is used to season the mayonnaise, bringing out the flavors of the other ingredients.

When making mayonnaise, it's crucial to ensure that all your ingredients are at room temperature. This helps the emulsification process, allowing the egg and oil to blend smoothly. If the ingredients are too cold, the mixture may separate or not thicken properly. Additionally, using a whisk with a comfortable handle can make the continuous whisking process easier on your hands.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with avocado oil: Avocado oil has a neutral taste and high smoke point, making it a great alternative.

• egg - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can mimic the emulsifying properties of eggs, making it suitable for a vegan option.

• egg - Substitute with silken tofu: Silken tofu can provide a creamy texture similar to eggs and is also a vegan alternative.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, making it a good replacement.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides a mild acidity that can substitute for lemon juice.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used if dijon mustard is unavailable, though it has a milder flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor profile with added texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the color slightly.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, often with a slightly different mineral content.

• Ensure your mayonnaise is stored in an airtight container to maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the coldest part of your refrigerator, typically the back, to keep it at a consistent temperature.
• Label the container with the date it was made to keep track of its one-week shelf life.
• Avoid storing mayonnaise in the refrigerator door, as the temperature fluctuates more frequently there.
• If you notice any separation or an off smell, discard the mayonnaise immediately to avoid any risk of foodborne illness.
• For freezing, transfer the mayonnaise to a freezer-safe container, leaving some space at the top for expansion.
• Freeze the mayonnaise for up to two months, but be aware that the texture may change upon thawing.
• Thaw frozen mayonnaise in the refrigerator overnight, and give it a good stir to reincorporate any separated ingredients.
• Do not refreeze mayonnaise once it has been thawed, as this can further degrade the texture and flavor.
• Always use clean utensils when scooping out mayonnaise to avoid introducing any contaminants.

• Mayonnaise is a delicate condiment and doesn't typically require reheating. However, if you need to bring it to room temperature for better consistency, here are some methods:
  • Room Temperature Method: Remove the mayonnaise from the refrigerator and let it sit on the counter for about 15-20 minutes. This will help it soften and become more spreadable.
  • Warm Water Bath: Place the container of mayonnaise in a bowl of warm (not hot) water for a few minutes. Stir occasionally to ensure even warming. Be careful not to overheat, as this can cause the mayonnaise to separate.
  • Microwave Method: If you're in a hurry, you can microwave the mayonnaise for a few seconds. Use a microwave-safe bowl and heat in 5-second intervals, stirring in between to avoid overheating and separation.

• Mixing bowl: A large bowl to combine and whisk the ingredients together.

• Whisk: Essential for blending the egg, lemon juice, and mustard smoothly and for emulsifying the oil into the mixture.

• Measuring cup: Used to measure out the vegetable oil accurately.

• Measuring spoons: Necessary for measuring the lemon juice, mustard, and salt precisely.

• Spatula: Handy for scraping down the sides of the bowl to ensure all ingredients are fully incorporated.

• Storage container: An airtight container to store the mayonnaise in the refrigerator.

Use an immersion blender: Instead of whisking by hand, use an immersion blender to quickly emulsify the egg, lemon juice, and mustard with the oil.

Room temperature ingredients: Ensure the egg is at room temperature to help the mayonnaise emulsify faster and more smoothly.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go to streamline the process.

Use a squeeze bottle: Transfer the oil to a squeeze bottle for easier and more controlled pouring while blending.