Oil sauces

Classic Homemade Mayonnaise

Posted by Jo Huys on

Classic Homemade Mayonnaise

Discover how to make a tasty mayonnaise with simple ingredients – a timeless classic in any kitchen.
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Gang: Main course, Side dish, Starter
Cuisine: European
Keyword: DIY mayonnaise, Homemade mayonnaise
Totale Tijd: 10 minutes
Porties: 6
Calorieën: 350kcal

Ingrediënten

Werkwijze

With the mixer

  • Place the egg, mustard and vinegar in a narrow high bowl
  • Mix the ingredients on low speed until well combined.
  • With the mixer running, gradually add the oil. Start with a few drops and gradually increase to a thin stream. Continue until the mayonnaise is thick and creamy.
  • Season with salt and pepper.
  • Store the mayonnaise in a clean jar in the refrigerator.

By hand

  • Separate the yolk from the egg white, using only the yolk. Put the yolk in a bowl along with the mustard and white wine vinegar.
  • Beat the mixture with a whisk until well combined.
  • Now add the oil very slowly and gradually, whisking constantly. Start with a few drops and gradually increase to a thin stream. It is important to add the oil really slowly to ensure that the mayonnaise does not curdle.
  • Continue whisking until the mayonnaise reaches your desired consistency. This may take a few minutes.
  • Season with salt and pepper.

Voeding

Calories: 350kcal

Notities

Optional
  • Add herbs or spices, such as garlic, dill, garden herbs, Worchester sauce, … for your own twist.
Tips
  • Adjust the thickness by adding a little water. Adding water will also cause the mayonnaise to whiten.
  • Make sure all ingredients are at room temperature for optimal emulsion.
  • Does the mayonnaise fail? Set it aside and try again. If it does work, you can add the “failed” mayonnaise instead of oil.
  • The mayonnaise can be kept in the fridge for a week

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