How to make mayonnaise at home from scratch

This creamy sauce that was created in Europe is now a condiment that no one can do without across the globe. There are lots of varieties of mayonnaise, also popularly called as mayo, available in the market. Most of us buy the ones that come in a jar from the store. Let me ask you a question. Why should we have to buy this when we can make it easily at home with a few simple ingredients?

This sauce can be made in a processor or by hand using a hand held blender. What’s more is that you have control of the ingredients and can restrict the amount of salt or sugar or even the amount of egg yolks used in its preparation.

  • Ingredients that we need:
  1. Egg yolks – 4
  2. Oil (olive or vegetable) – 500 Ml
  3. Mustard – 1Tsp
  4. Salt – to taste
  5. Vinegar – 1Tbsp
  6. White pepper – to taste
  • Here’s how we make it:

If made in a food processor:

  1. Place the egg yolks in the processor bowl, along with the mustard, vinegar, salt and white pepper.
  2. Pulse beat a few times till properly blended.
  3. Switch on the processor at a low speed and slowly pour oil in a thin stream through the opening in the lid.
  4. As you add the oil gradually, after a minute of two the mixture will change in texture.
  5. You need not add the entire quantity of oil mentioned if the mayonnaise has reached the desired consistency.
  6. Taste and adjust the seasonings according to preference.
  7. Store in an air tight jar in the fridge.

If made using a hand blender or by hand:

  1. Place the egg yolks in a deep and wide bowl.
  2. Add the mustard and vinegar and whisk till well blended.
  3. Gradually add a stream of oil and blend well. Repeat the process until all or most of the oil has been added.
  4. Once the mayonnaise reaches the desires consistency stop adding the oil.
  5. Season according to your taste using the salt and pepper.
  6. Taste and balance out the mayonnaise using vinegar, sugar or mustard, if necessary.

This freshly made mayonnaise will last only for 2-3 days in the fridge, as it contains egg and doesn’t have any preservatives. So don’t make excess and have the guilt of having to toss it out because it got spoilt.