Homemade mayonnaise
Mayonnaise is an emulsion: droplets of oil suspended in the water of the yolk. Everything depends on the pouring rate — add the first spoonfuls of oil drop by drop, then you can speed up. Starting too fast is the most common reason mayonnaise splits.
Your own work in that: 0 min.
- Bringing to temperature 30 min
- Emulsifying 8 min
- Seasoning 3 min
Step by step
0 / 5 doneMatch the temperatures
Take the eggs out of the fridge 30 minutes beforehand. Cold yolks combine with oil far less readily — after pouring too fast, the most common cause of failed mayonnaise.
Ingredients: 2 pcs egg yolks · 1 tsp mustard · ½ tsp salt
TipStand the bowl on a damp cloth so it does not slide. Both your hands will be busy.
Beat the yolks
Whisk the yolks with mustard and salt for a minute until the mixture pales. The mustard is not just flavour — it contains a natural emulsifier that stabilises the whole thing.
Ingredients: 2 pcs egg yolks · 1 tsp mustard · ½ tsp salt
Add the oil drop by drop
Add the first 50 ml of oil drop by drop, whisking constantly. Once the mixture visibly thickens and whitens, switch to a thin steady stream. The rest goes much faster.
Ingredients: 250 ml oil · ½ pcs lemon · 1 tsp wine vinegar · ¼ tsp pepper
TipThat first stage takes about 2 minutes. They are the dullest two minutes in the kitchen and there is no skipping them.
A thin thread of oil and uninterrupted whisking.Season and loosen
Whisk in the lemon juice, vinegar and white pepper. The acid lightens the colour and loosens the mayonnaise — if it is too thick, add a tablespoon of cold water. Taste and add salt.
Ingredients: 250 ml oil · ½ pcs lemon · 1 tsp wine vinegar · ¼ tsp pepper
The whisk lifts a firm peak — the mayonnaise is done.Jar and chill
Transfer to a scalded jar and keep in the fridge. Homemade mayonnaise made with raw yolks keeps up to 3 days — no longer, since it contains no preservatives. Because of the raw eggs, do not serve it to young children, pregnant women, older people or anyone with weakened immunity — for them, make it with pasteurised eggs (see tips).
Ingredients: 250 ml oil · ½ pcs lemon · 1 tsp wine vinegar · ¼ tsp pepper
Before you start
Rescuing split mayonnaise
Put a fresh yolk in a clean bowl and add the split mixture to it drop by drop, whisking. The emulsion rebuilds.
Stick blender
Put the yolks, mustard, salt, lemon juice, vinegar and oil in a tall, narrow jug, lower the blender to the bottom and switch on. Lift slowly — the mayonnaise forms in 20 seconds.
Without raw eggs
Use pasteurised eggs, or heat the yolks with the vinegar and a tablespoon of water to 70°C over a water bath, stirring constantly, then cool and only then emulsify.