Homemade Mayonnaise
Whenever you need mayonnaise and you can't go and buy it, just do it yourself. I always use in my cooking mayonnaise made by me. It is fresh and can change the taste of your food.
Whenever you need mayonnaise and you can't go and buy it, just do it yourself. I always use in my cooking mayonnaise made by me. It is fresh and can change the taste of your food.
- Carbohydrate 0.6436125 g
- Cholesterol 209.78 mg
- Fat 24.9743625 g
- Fiber 0.0206249997019768 g
- Protein 2.7235125 g
- Saturated Fat 3.130441875 g
- Serving Size 1 1 Serving (38g)
- Sodium 15.25375 mg
- Sugar 0.622987500298023 g
- Trans Fat 0.427845625000002 g
- Calories 235 calories
Step-by-step
- Mix Egg Yolk with mustard for about 1 minute (you can use the mixer at medium speed or you can also do it by hand). I definitely use the mixer as is much faster.
- Than, little by little you add about 1 tbs of oil and mix.
- When you see the oil disappear, add a little bit more.
- The egg will start to be thicker and thicker.
- This is it.
- VERY IMPORTANT: Use the mixer in 1 direction only. Do NOT change the direction of mixing.
- If you want a larger quantity, just add more egg yolks (at the beginning) and increase the quantity of ingredients.
- Enjoy!
Why does a stable emulsion suddenly break into a greasy puddle halfway through blending? Success depends entirely on droplet dispersion and mechanical shear force. Egg yolks contain lecithin and proteins that act as natural emulsifiers, holding oil droplets in suspension within a continuous water phase. Mustard contributes additional mucilage compounds that reinforce this boundary layer between fat and liquid. Pouring the vegetable oil in a steady, very slow stream during the initial stages prevents the internal phase from overwhelming the continuous phase.
Maintaining a consistent rotational motion is critical during mechanical incorporation. Operating a hand mixer or whisk in one single direction prevents shearing forces from tearing apart the newly formed surfactant lattice before the droplets are fully reduced in size. Temperature also dictates emulsion stability; ingredients held at room temperature around 20 degrees Celsius blend more readily because cooler fats resist the necessary dispersion.
Freezing destroys mayonnaise permanently. Water expands into ice crystals, breaking the fragile surfactant film surrounding the fat globules, which causes immediate separation upon thawing. Storing the finished condiment inside a sealed glass jar in the refrigerator at 4 degrees Celsius preserves safety and texture for up to five days.
