Traditional and instant mayonnaise
You can also season the mayonnaise creatively with chili, Parmesan, truffle, garlic, curry, cucumber, paprika, herbs etc.
Ingredients
- 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
Instructions
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
Calories: 229kcalCarbohydrates: 1gProtein: 1gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 20mgSodium: 302mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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