Mayonnaise
Whip up a luscious homemade mayonnaise that’s rich and velvety, using perfectly boiled eggs as the star ingredient! With just a splash of zesty lemon juice and a drizzle of quality olive oil, you’ll create a creamy condiment that elevates any dish. Say goodbye to store-bought and hello to your new favorite spread!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 tsp pepper (2.5 ml)
- 1/3rd cup water (79.2 ml)
🥛Dairy & Eggs(1)
- 3 boiled eggs
🫙Pantry Staples(1)
- 2 tbsp olive oil/any neutral oil (30 ml)
🧂Spices & Seasonings(1)
- Salt as per taste
🍯Sauces & Condiments(1)
- 1 tsp vinegar (5 ml)
👨🍳 Instructions
- 1
Add 3 boiled eggs to a blender.
- 2
Add 2 tablespoons of olive oil, 1 teaspoon of vinegar, 1/3 cup of water, 1/2 teaspoon of pepper, and salt to taste.
- 3
Blend well until creamy.
💡 Pro Tips
- ✓Add oil drop by drop for the first 1/4 cup, then in a thin stream - adding too fast breaks the emulsion because lecithin in egg yolks can only stabilize oil droplets below 2-3 microns in size.technique2-3 microns
- ✓Keep all ingredients at room temperature (65-70°F) because cold ingredients prevent proper emulsification and warm ingredients above 75°F destabilize the lecithin proteins.ingredient65-70°F
- ✓Use a 3:1 oil to egg yolk ratio by weight for stable emulsion - too much oil (above 4:1) overwhelms the emulsifiers and causes separation.ingredient3:1 ratio
- ✓Blend at medium speed (not high) to create uniform 1-2 micron oil droplets - high speed creates uneven droplet sizes that destabilize the emulsion.equipment1-2 microns
- ✓Add acid (vinegar/lemon) after initial emulsion forms because acid can denature proteins prematurely, but helps stabilize the final emulsion by lowering pH to 3.5-4.0.timingpH 3.5-4.0
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Mayonnaise
Whip up a luscious homemade mayonnaise that’s rich and velvety, using perfectly boiled eggs as the star ingredient! With just a splash of zesty lemon juice and a drizzle of quality olive oil, you’ll create a creamy condiment that elevates any dish. Say goodbye to store-bought and hello to your new favorite spread!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 tsp pepper (2.5 ml)
- 1/3rd cup water (79.2 ml)
🥛Dairy & Eggs(1)
- 3 boiled eggs
🫙Pantry Staples(1)
- 2 tbsp olive oil/any neutral oil (30 ml)
🧂Spices & Seasonings(1)
- Salt as per taste
🍯Sauces & Condiments(1)
- 1 tsp vinegar (5 ml)
👨🍳 Instructions
- 1
Add 3 boiled eggs to a blender.
- 2
Add 2 tablespoons of olive oil, 1 teaspoon of vinegar, 1/3 cup of water, 1/2 teaspoon of pepper, and salt to taste.
- 3
Blend well until creamy.
💡 Pro Tips
- ✓Add oil drop by drop for the first 1/4 cup, then in a thin stream - adding too fast breaks the emulsion because lecithin in egg yolks can only stabilize oil droplets below 2-3 microns in size.technique2-3 microns
- ✓Keep all ingredients at room temperature (65-70°F) because cold ingredients prevent proper emulsification and warm ingredients above 75°F destabilize the lecithin proteins.ingredient65-70°F
- ✓Use a 3:1 oil to egg yolk ratio by weight for stable emulsion - too much oil (above 4:1) overwhelms the emulsifiers and causes separation.ingredient3:1 ratio
- ✓Blend at medium speed (not high) to create uniform 1-2 micron oil droplets - high speed creates uneven droplet sizes that destabilize the emulsion.equipment1-2 microns
- ✓Add acid (vinegar/lemon) after initial emulsion forms because acid can denature proteins prematurely, but helps stabilize the final emulsion by lowering pH to 3.5-4.0.timingpH 3.5-4.0