How To Make Homemade Mayonnaise In 5 Minutes | READ FULL STEPS
Faith Ukanwa
Oct 14, 2022
How To Make Homemade Mayonnaise In 5 Minutes | READ FULL STEPS
Did you know that with only four ingredients and five minutes of your time, you can make your own homemade mayonnaise? I bet you didn't know this.
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Mayonnaise, as we all know it is a white and creamy condiment which is used in the preparation of snacks like burgers, sandwiches, salads, cupcakes, and dips. Traditionally mayonnaise is made with egg yolk, oil and vinegar. Mustard and spices are added to it as taste enhancers. It can be added to any dish to spruce up and improve it instantly. There are many ways to use mayonnaise.
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Over the years, Mayonnaise have become a common name to every family, ranging from the breakfast table littered with bread and tea, to that nerve relaxing desert, that quick lunch and even a simple dinner.
It is obviously no doubt that the word "mayonnaise" has become a regular name to the woman and her kitchen cabinet. It is quite unsettling to note that some people still run out of mayonnaise even with it's present rise in demand, and as a response to this little kitchen mishap, I shall be teaching you in this article, how to make your own homemade mayonnaise with just a few ingredients and equipment from your own kitchen. After learning this, you can wave farewell to that mall that's been collecting your money and save the change.
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Below are the few equipment and ingredients you would need in preparing your homemade mayonnaise.
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EQUIPMENT:
A whisk
Bowl
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INGREDIENTS
2 Eggs
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2 teaspoons of freshly squeezed lemon juice (or vinegar)
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1 cup of neutral-flavored oil (like light olive oil, grapeseed oil, walnut or sweet almond oil)
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A pinch of good quality fine grain sea salt
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PROCEDURE:
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Separate the egg whites from the yolks and place the egg yolks in the bowl.
Pour the fresh lemon juice into the bowl containing the egg yolks and whisk them well.
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Slowly, pour the oil in drops, into the bowl of yolks and lemon, while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
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If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.
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Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.
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Store your homemade mayonnaise in the fridge in a covered container for three days. And prepare to save yourself and your family some cash and worry. Cheers to better days.
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— Faith Ukanwa