Homemade mayonnaise is a versatile sauce that can be used as a condiment, a base for salad dressings, and more. A step-by-step guide on how to make mayonnaise sauce from scratch:
Ingredients:
- 1 large egg, at room temperature
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon white wine vinegar or apple cider vinegar
- A pinch of salt
- A pinch of sugar (optional)
- 1 cup neutral-flavored oil (e.g., vegetable, canola, or safflower oil)
- 1-2 tablespoons fresh lemon juice (adjust to taste)
Instructions:
1. Gather Ingredients:
- Make sure you have all your ingredients ready as making mayonnaise is a quick process.
2. Prepare a Food Processor:
- You'll need a food processor for this recipe. Ensure it's clean and dry.
3. Combine Egg and Mustard:
- In the food processor, add the egg and Dijon mustard (if using). The mustard adds flavor and helps emulsify the mayo.
- Pulse a couple of times to combine.
4. Add Vinegar and Seasonings:
- Add the white wine vinegar or apple cider vinegar, a pinch of salt, and a pinch of sugar (if desired).
- Pulse a few more times to mix these ingredients.
5. Gradually Add Oil:
- Turn the food processor on and very slowly start adding the oil in a thin, steady stream through the food processor's feed tube.
- Continue adding the oil until you've poured in about half of it. This should take about 2-3 minutes.
- Scrape down the sides of the food processor bowl with a spatula to make sure everything is well combined.
6. Emulsify the Mixture:
- Now, with the food processor running, continue adding the oil in a slow, steady stream until it's all incorporated.
- You'll notice that the mixture will thicken and become creamy as you add more oil. This is the emulsification process that gives mayonnaise its characteristic texture.
7. Adjust Consistency:
- Check the consistency of your mayo. If it's too thick for your liking, you can add a little more lemon juice or a teaspoon of water and pulse to adjust the thickness.
8. Add Lemon Juice:
- Add fresh lemon juice to taste. Start with 1 tablespoon and adjust according to your preference.
9. Taste and Adjust:
- Taste the mayonnaise and adjust the salt, sugar, or lemon juice as needed to suit your taste.
10. Store:
- Transfer your homemade mayonnaise sauce to a clean, airtight container. Store it in the refrigerator for up to a week.
Note: Homemade mayonnaise contains raw eggs, so it's important to refrigerate it promptly and consume it within a week for safety reasons.
Now you have a creamy and delicious homemade mayonnaise sauce that you can use for sandwiches, salads, dips, and more. Enjoy your freshly made mayo!