There are two ways to make mayonnaise; easy or difficult. Whichever way you choose, mayonnaise is needed for many dishes. You can season the mayonnaise creatively with chili, Parmesan, truffle, garlic, curry, cucumber, paprika, herbs etc. So why not always make mayonnaise with instant technic? It is a question of conservatism versus evolution. One can also argue that instant version tastes more eggy, but the flavor is pretty mild. Especially if you season the mayo.
- 1 egg
- 0,5 tsp mustard can be left out if you feel bad about it
- 3 tsp white wine vinegar
- 2 dl cooking oil or olive oil of neutral flavor
- 1 tsp salt
Make the traditional mayonnaise as follows
- The ingredients for the mayonnaise must be at room temperature. Separate the yolk into a bowl. Spare the egg white for something else. Add white wine vinegar and a little mustard to help the mayonnaise to thicken.
- Choose a whisk if you have flexible wrists. Or a hand blender if you feel lazy. Start drizzling the cooking oil into the bowl drop by drop, stirring as you go. This may require a bit of acrobatics, but is a very important step because if you drop too much oil at once, the mayonnaise will curdle.
- Continue adding the oil in a thin ribbon until the consistency starts to look the way it should. Add salt – a pinch of sugar is also good. Stir and taste.
- If it tastes eggy or otherwise mushy, add vinegar, salt and sugar.
Make your easy instant mayonnaise like this (you’ll need an immersion blender):
- For those who hate curdled mayonnaise, here's a nifty trick; add the egg yolk AND the egg white into bowl! Mix in the other ingredients and top with cooking oil.
- Then put the blender on the bottom of bowl and spin it into action. The instant mayonnaise will come out like magic and 99% sure not to curdle because the protein from egg white is included.
- The finished mayonnaise can last a few days in the fridge.
Nutrition (values are an approximate guide)
Last Updated on May 15, 2022 by Flavorado
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