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The Technology Of Preparation Homemade Mayonnaise With Fail-Proof Recipe
1. Technology of Preparation and Mayonnaise Recipe Secrets
Do you ever make homemade mayonnaise? It takes just 3-5 minutes and it will be a very good homemade mayo! The best way to make first-time this common sauce use a traditional mayonnaise recipe without fancy ingredients ( check the table on the bottom of the page for ideas). To make homemade mayonnaise we need to know a few important details and I am going to share them with you. Most important is to learn technology and always will be a success when making mayo and you can easily create your own recipes without any problem. Stores have so good variety of mayonnaise, but we are limited to change it to our taste. Another reason to make homemade mayonnaise is we not going to add preservatives. If we make our own mayonnaise from scratch gives us room for cooking creativity and most importantly it will be a healthy version! The classic mayonnaise includes raw eggs if you are afraid to use raw eggs I have substitutes ideas for raw eggs in mayonnaise. Check it out!
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2. What is Mayonnaise Sauce?
What is mayonnaise? It is, simply to say, tiny oil balls in other ingredients and called an emulsion (see the photo from the textbook below). When we add oil to eggs, we break down oil into tiny balls and then smaller balls, then a more stable emulsion. This explains the importance to add oil to the egg mixture gradually. It doesn’t mean you will not have an emulsion if pour all oil at once, but the quality of Mayo will be better if it started with a small amount of oil. This is why you see oil on top of mayonnaise if it stands for a while. This indicates, an emulsion is not stable and oil separated. It is easy to fix, but in my opinion, just make it right from start. Also important to know some ingredients are emulsifiers and some are not. For example, egg yolks, mustard, and sour cream are emulsifiers. Salt, sugar, and vinegar are not.
Appliances I Use to Make Mayonnaise
My favorite appliances to make mayonnaise are an immersion blender (I use it in my video) and a small food processor. My small food processor has 2 small holes on the lid to easily add oil. I have my Cuisinart Mini-Prep Plus for 10 years, I use it a lot, and I am very happy with it. Very good appliance!
Why Use Appliances Better Than Whisk to Make Mayonnaise
You can make it with a whisk, but the quality of mayonnaise made by appliances is much better. We are not as strong as our appliances and are not able to break down to the same size oil balls. Check the photo from my old Russian textbook “Technology of food preparation”. The photo is a view from a microscope. On the left, the finest mayonnaise is made by appliances, mayonnaise, and on the right by hand.
The recipe for this mayonnaise is from Julia Child’s cookbook. I keep it original for her memory. She is a great food preparation teacher.
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3. How Long to Store Handmade Mayonnaise With Eggs
According to my old Russian technology food preparation textbook, homemade mayonnaise with raw eggs is the best to store for 2-3 days in a refrigerator. Mayonnaise is losing the quality of taste and vitamins if stored longer than 3 days. However, the most important concern is spoilage. Mayonnaise because of eggs is subject to bacterial activity which can be toxic without evidence of spoilage. Of course, eggless mayonnaise can last much longer.
∗ Some cookbooks say only 24 hours to keep homemade mayonnaise if we use fresh eggs, no longer.
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Oil Tip
We can use any vegetable oil without a specific strong taste. I like to use “delicate taste” olive oil (it doesn’t have a strong specific taste), grape seeds oil, avocado oil, peanut oil.
*I tried to use olive oil with a specific taste and it overpowered other flavors to my taste.
Eggs Tip
Eggs need to be cleaned before breaking down. I don’t recommend cleaning with any hard chemicals and can explain why. Eggshells have tiny pores and if you use hard chemicals they can get inside of an egg. Also remember, it is best to wait to wash eggs until ready to use because cleaning reduces the shelf life of eggs. I probably, don’t have to mention, that eggs need to be very fresh to make mayonnaise.
Rough Eggs Substitute For Mayonnaise
If you are concerned about using rough eggs, use egg beaters instead of raw eggs. Eggs beaters are pasteurized eggs and safe to use without cooking. Egg beaters can be found in cartons in the refrigerator area next to raw eggs. It works perfectly, and the taste of mayonnaise is the same as with raw eggs.
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4. What Can Be Used Instead Of An Egg To Make Mayonnaise?
A great substitute for eggs to make traditional mayonnaise is a liquid from canned chickpeas. I learned it just recently and tried it myself. I make with a liquid from canned chickpeas a great emulsion! I didn’t use the recipe, just gave it a try with ingredients by taste. The taste of my mayonnaise is so good but the next day even better taste. This mayonnaise can store much longer than mayonnaise with eggs.
Recipe And How to Make Homemade Mayo With Immersion Blender
1 whole egg
2 egg yolks
1 tablespoon lemon juice
1 teaspoon mustard (Dijon)
1/2 teaspoon salt
1/4 teaspoon red wine vinegar
Up to 2 cups of vegetable oil
Very important when you make mayonnaise!
Eggs and vegetable oil need to be at the same temperature. Sometimes it can come out successfully with cold eggs and room temperature vegetable oil but I strongly suggest using the same temperature. This way emulsion never fails. The safest way, cool off the vegetable oil in the refrigerator before adding to eggs.
- Place egg and yolks in a jar, if you use an immersion blender. Start blender running to mix up eggs for few seconds.
2. Start adding oil by small portions.
3. When the emulsion is stable we can start to add other ingredients. Add salt.
4. Add lemon juice.
4. Add 1 teaspoon mustard.
4. Add 1/4 teaspoon wine vinegar. Taste mayonnaise and add extra flavors, if you would like.
You can add additional flavor with Tabasco (I like to use mild), white or black pepper, cayenne pepper, Worcestershire. The list is endless. I suggest staying with one additional flavoring to avoid mistakes.
5. Keep adding oil until you reach a desirable consistency. This time I used 1 1/4 cup oil. The exact amount of oil varies.
Mayonnaise comes out such a beautiful cream color and very nice taste. Ready for use in other dishes or seal in a container and place in refrigerator. Enjoy!
Video How to Make Homemade Mayonnaise Recipe
Tartar Sauce From Homemade Mayonnaise
My family’s favorite homemade sweet pickles tartar sauce recipe with Julia Child mayo recipe. Super easy to make and a great addition to fry or baked as fry fish. So good to make fish sandwiches with this tartar sauce. Just a few ingredients and it is much better than store made sauces we tried.
1 cup mayonnaise
1/3 cup sweet pickles finely chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
*Addition lemon juice to taste if need it
I add all ingredients to the immersion blender and mix it up. We like pickles fine but still noticeable in the sauce.
Additional Ingredients For Homemade Mayonnaise Ideas
We can make so many different flavored homemade mayonnaise. I am going to share a few ideas on what ingredients we can use to make different mayonnaise sauces. Of course, we can also include different dry herbs as well!
- Type of Mayonnaise
- Tartar Sauce
- Onion
- Garlic
- Tomato
- Green
- Orange
- Apple
- Sour Cream
- Ingredients Ideas
- Pickles
- Grated Onion or Dry Onion Powder
- Very Fine Grated Garlic or Dry Garlic
- Ketchup or Tomato Paste and Red Pepper
- Spinach Paste and Horseradish
- Orange Juice and Horseradish
- Baked Apple Puree, White Dry Wine
- Sour Cream
How To Garnish Dishes With Mayonnaise
We can garnish any addition vegetable on a plate the main dish with a touch of mayonnaise fancy way. Just the touch on the plate and is ready to impress love one! Check out the technique to make the hearts ⇒ 11 Easy Cucumber Garnish Ideas
The small touch can be a very nice addition to salads as well. I decorated Russian potato salad Olivier with mayonnaise to make the birch tree. The birch tree is national tree of Russia. Check the recipe ⇒ Russian Potato Salad Olivier
Homemade mayo not always very stable to keep a shape. What restaurants do to thickened mayonnaise to decorate dishes? They mix mayonnaise with tasteless gelatine for banquets. I personally didn’t try but heard this advise from Russian chefs.
Tip How to Clean Immersion Mixer Easy
How to clean immersion mixer or other mixers as well after oily substances as mayonaise or icing for cake. This tip is very useful in my kitchen and I am going to share with you. Don’t take off moving part before clean, just place it in soapy warm water and run it. Rinse it after and you are done, so easy!
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@Galainthekitchen.com
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Thank you, Gala! Your recipes are excellent and this is easy to do, thanks to your wonderful explanation and honoring the great Julia Child.
You are welcome, Joyce! I love Julia Child, she is so unique! I have a few of her cookbooks, DVDs and watched her on YouTube and learned a lot from her!
I made it!!! Thank you for the recipe! It’s an amazing sauce!
I changed an amount of lemon juice to my taste. I like it so much and will use your recipe in the future!
I glad you like it, Iryna. I agree, it is amazing sauce!In so many recipes we can use it. As long we know technology rules, we can create own recipe so easy!
Thank you, Gala, for such detailed recipe! I will definitely try!!! I was waiting for this recipe :))
Please, let me know how it is come out. I hope you like it. This recipe has a nice mild taste. It is one of my favorite recipes!