While store-bought mayonnaise is perfectly fine on its own, nothing beats the real deal in its simplicity. You may have read the label in one only to find that it lists as many as ten different ingredients, including things such as glucose-fructose syrup, or even coloring.
In reality, there should only be three ingredients to make everyone’s favorite emulsion: eggs, oil, and vinegar.
However, there’s good news. Homemade mayonnaise is surprisingly easy to make and prepare, and has a lot of delicious applications, from salad dressings for staying healthy, to a savory dip for deep-fried foods for a perfect afternoon snack.
Since homemade mayonnaise doesn’t require any cooking, the process shouldn’t take too long. With the right ingredients – egg yolk/s, vinegar, and oil – you can make your very own condiment that you can mix with other condiments and spices to suit your taste.
Step 1. Combine the egg yolk/s and vinegar in a container and mix them until light and creamy. Alternatively, you can use a hand whisk, an electric hand mixer, or even mix the two in a blender until you achieve the said consistency.
Step 2. Continue mixing the egg yolks and vinegar. This time, slowly introduce the oil as you mix. The resulting mixture should be thick and pale.
Note: Keep in mind that adding the oil into the mix is much trickier than what a lot of cooking tutorials make it out to look like. This is why you should only add a few drops in the first few minutes of mixing. If the mixture doesn’t turn out as it should, start the previous steps again in a clean bowl.
Step 3. If you have a knack for introducing different flavors into your condiments, now is the time to add the other spices into your mayonnaise.
Roasted garlic is a must for mouth-watering aioli, tomato sauce will yield a delicious seafood sauce, and a delicious Caesar salad dressing will obviously call for Worcestershire sauce and anchovies.
Note: If you’re unfamiliar with making Caesar salad dressing and are suspicious about adding anchovies into the mix, don’t worry. They’re not there to make your dressing taste like fish – they’re there to bring out the nice umami flavor that will make your Caesar salad to die for.
Step 4. Continue to mix while adding the spices. Once the mixture now appears white and creamy, season with a pinch of salt or pepper to taste and leave in the fridge to chill for an hour or two before serving.
For best results, be sure to use warm wine vinegar or cold lemon juice. While you may think that any temperature of the liquid will help you achieve the results you want, the truth is that temperature can affect the flavor depending on your taste.