Mayonnaise
Making your own mayonnaise takes just 5 minutes. The end result is a very creamy and flavorful mayonnaise which can serve as a base for a lot of creative flavors and ideas. My general rule is: why buy when you can make yours…without the preservatives and ingredients you can’t pronounce? This mayonnaise recipe can also serve as a base for making salad dressings like Caesar dressing and ranch dressing.
TOOLS:
(1) 1 Large Mixing Bowl
(2) A Study Whisk.
(3) 1 sheet of paper towel
(4) A clean kitchen napkin or towel
Note: If making mayonnaise in large quantity. a food processor can be used. An immersion blender can also be used in place of a whisk.
INGREDIENTS:
(1) l Egg Yolk
(2) 1/2 Teaspoon Dijon Mustard
(3) About 1 Cup Neural Tasting Oil Like Peanut, Corn, Canola or a Mild Tasting Olive Oil
(4) 1/4 Teaspoon Salt
(5) 1 Teaspoon White Wine Vinegar
(6) 1/2 Teaspoon Lemon Juice
PROCEDURE:
(1) Place egg yolk, Dijon mustard, white wine vinegar, lemon juice and salt in a large bowl. Rest the bowl on a napkin so it is stable. Use a kitchen cloth or towel to help secure the bowl in place.
(3) With a whisk in one hand and oil in the other, start whisking the yolk mixture while pouring the oil in drizzles. Keep whisking till you achieve a thick and creamy mayonnaise.
(4) Taste and adjust salt if needed. This mayonnaise is your blank canvas on which you can add a lot of things. You can spice it up with some pepper, add some paprika to make some paprika mayonnaise to serve with plantain fries or add some more lemon juice and serve with some Crispy Fried Calamari. The possibilities are endless.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
This is incredibly creative and i’m loving it
Thanks Folakemi
some terms here, are not familiar to me, aside salt.lemon juice and egg yolk, dont know the others, try using terms that are known in my country or.optional choice
For any term you dont understand, simple Google it. That might help.
I love ds mayo recipe. Tanx n kip up d good work
Thanks Biodun.
Dear Terry, in the absence of Dijon Mustard, can someone use Yellow Mustard instead? Thank you
Yes Cindy. You can use any mustard of your choice.
Hi Terry, how long should this last in the fridge pls
I won’t keep it for more than a week.
hi Terry, pls how do i make healthy mayonnaise in a large quantity like 5 litres. to serve with salads for sale. pls reply
Multiply this recipe. I am not sure about the healthy part as mayonnaise is mostly oil.