Homemade Mayonnaise

Vegetarian Homemade Mayonnaise Recipe from France | Ingredients: Egg Whites, Lemon, Mustard, Honey, Garlic, Basil

Region / culture: France | Preparation time: 10 minutes | Servings: 8 |

Vegetarian diet

Introduction

Homemade mayonnaise is a versatile condiment that can be used in a variety of dishes, from sandwiches to salads to dips. Making your own mayonnaise allows you to control the ingredients and customize the flavor to your liking.

History

Mayonnaise is believed to have originated in Spain in the 18th century, although the exact origins are unclear. It quickly spread to France, where it became a staple in French cuisine. Homemade mayonnaise has been a popular condiment for centuries, with many variations and recipes developed over time.

Ingredients

2 to 3 tbsp of pasteurized egg whites
2 to 3 tsp of freshly squeezed lemon or lime juice
0.25 to 0.5 tsp of dry mustard powder
1 to 2 tsp of honey
0.25 to 0.5 tsp of sea salt
1 clove of garlic (optional)
0.5 to 1 tsp of fresh seasonal herbs such as basil, oregano, thyme, marjoram, rosemary, and sage, finely minced (optional)
8 tbsp of high-oleic sunflower or safflower oil, divided

How to prepare

Place the egg, lemon juice, mustard powder, honey, salt, garlic, herbs, and 2 tbsp of oil in a blender. Blend on low speed until completely pureed.
With the top removed from the blender, slowly drizzle in the remaining 6 tbsp of oil, gradually increasing the blender speed.
The mayonnaise will thicken slightly, but it will not be as thick as store-bought mayonnaise.
Cover and refrigerate.
Use within two weeks.

Variations

Add different herbs and spices for a unique flavor profile.
Use different oils, such as olive oil or avocado oil, for a different taste.
Experiment with different acids, such as vinegar or lemon juice, for a tangier mayonnaise.

Cooking Tips & Tricks

Use room temperature ingredients for best results.

- Slowly drizzle in the oil while blending to ensure a smooth and creamy texture.

- Experiment with different herbs and seasonings to customize the flavor of your mayonnaise.

Serving Suggestions

Homemade mayonnaise can be used as a spread for sandwiches, a dressing for salads, or a dip for vegetables. It pairs well with a variety of dishes and can add a creamy texture and tangy flavor.

Cooking Techniques

Blending the ingredients slowly and at a low speed will help emulsify the oil and create a smooth and creamy texture.

Ingredient Substitutions

You can use whole eggs instead of pasteurized egg whites.

- Lemon juice can be substituted with vinegar or another acid.

- Honey can be replaced with sugar or another sweetener.

Make Ahead Tips

Homemade mayonnaise can be made ahead of time and stored in the refrigerator for up to two weeks. Be sure to cover it tightly to prevent any contamination.

Presentation Ideas

Serve homemade mayonnaise in a small dish or jar for a rustic presentation. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Homemade mayonnaise pairs well with a variety of dishes, including sandwiches, salads, grilled meats, and seafood. It can also be used as a base for dressings and sauces.

Storage and Reheating Instructions

Store homemade mayonnaise in an airtight container in the refrigerator for up to two weeks. Stir well before using, as the ingredients may separate over time.

Nutrition Information

Calories per serving

One serving of homemade mayonnaise typically contains around 100-150 calories, depending on the portion size and ingredients used.

Carbohydrates

Homemade mayonnaise typically contains minimal carbohydrates, with most of the calories coming from fats.

Fats

Mayonnaise is a high-fat condiment, with the main source of fat coming from the oil used in the recipe.

Proteins

Mayonnaise contains minimal protein, as it is primarily a fat-based condiment.

Vitamins and minerals

Mayonnaise does not contain significant amounts of vitamins or minerals, as it is primarily a source of fats.

Alergens

Mayonnaise may contain allergens such as eggs and mustard, so be sure to check for any allergies before consuming.

Summary

Homemade mayonnaise is a high-fat condiment that is low in carbohydrates and protein. It is best enjoyed in moderation as part of a balanced diet.

Summary

Homemade mayonnaise is a versatile condiment that can be customized to suit your taste preferences. With a few simple ingredients and a blender, you can create a creamy and flavorful mayonnaise that is perfect for a variety of dishes. Enjoy the rich and creamy texture of homemade mayonnaise in your favorite recipes!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for homemade mayonnaise many years ago. It was during one of my travels to the south of France, where I had the pleasure of dining at a quaint little bistro tucked away in the countryside. The owner, a kind elderly woman with a twinkle in her eye, graciously shared her secret recipe with me after I raved about the delicious mayonnaise that accompanied my salad.

She handed me a worn, stained piece of paper with scribbled notes in faded ink. The ingredients were simple – egg yolks, Dijon mustard, lemon juice, salt, and oil. But it was the method of preparation that intrigued me. She instructed me to whisk the egg yolks with the mustard and lemon juice until they were pale and creamy, then slowly drizzle in the oil while continuing to whisk vigorously. The end result was a velvety smooth mayonnaise that was far superior to anything store-bought.

I couldn't wait to try making it for myself when I returned home. I gathered the ingredients and followed the instructions to a tee, whisking and drizzling until my arm ached. But when I finally tasted the finished product, I knew it was worth every bit of effort. The mayonnaise was rich and creamy, with a tangy kick from the mustard and lemon juice. It was perfect for spreading on sandwiches, dipping vegetables, or mixing into dressings.

Over the years, I've made this homemade mayonnaise countless times, adapting and perfecting the recipe to suit my taste. I've experimented with different types of oil – olive, avocado, sunflower – and discovered that each imparts its own unique flavor. I've added herbs and spices for a twist, or a touch of honey for a hint of sweetness. But no matter how I tweak it, the basic method remains the same – whisk, drizzle, whisk some more.

I've shared this recipe with friends and family, passing on the tradition of homemade mayonnaise. My grandkids especially love to help me make it, taking turns whisking and drizzling as I guide them through the process. It warms my heart to see their faces light up when they taste the final product, proud of their culinary accomplishment.

As I stand in my kitchen now, whisk in hand, I can't help but reflect on all the memories tied to this simple recipe. It's more than just a condiment – it's a connection to the past, a reminder of that charming bistro in France and the generous woman who shared her secret with me. It's a testament to the joy of cooking and the pleasure of sharing good food with loved ones.

So here's to homemade mayonnaise, a recipe that has stood the test of time and brought me countless moments of joy. May it continue to be a staple in my kitchen for years to come, a reminder of the power of a simple, homemade meal to bring people together. And may it inspire others to explore the world of cooking, one whisk and drizzle at a time. Bon appétit!