Mayonnaise

Name: Mayonnaise - Evanghelina M.
Ingredients: 2 egg yolks (1 boiled + 1 raw) 500 ml oil 1 teaspoon mustard (optional)

Sauces - Mayonnaise by Evanghelina M. - Recipia

There are days when I really don't feel like running to the store just for a ready-made mayonnaise, especially if I have eggs in the fridge. The method with one boiled yolk and one raw seems to be the easiest to control at home. The texture is stable, and the taste is mild, without being too greasy. I make it every time I need a base for beef salad or stuffed eggs. Quick info Total time: about 15 minutes Preparation time: 10-12 minutes Egg boiling time: 7-8 minutes Servings: enough for 6-8 people (or for a large salad) Difficulty: easy Recipe type: base for salads or cold sauces Ingredients 1 boiled egg (only the yolk) 1 raw egg (only the yolk) 500 ml oil (sunflower, usually) 1 teaspoon mustard (optional) Preparation method 1. Boil the egg for about 7-8 minutes for a hard yolk. Remove it from the water, let it cool, and peel it. 2. Separate the boiled yolk and place it in a plastic bowl. From the raw egg, use only the yolk, which you add over the boiled one. 3. Mash the boiled yolk as finely as possible. Then gently mix the yolks until you get a homogeneous paste, without visible pieces. 4. Add the mustard if you want to use it. Blend again. 5. Start pouring the oil very slowly, in a thin stream. Always mix in one direction with a wooden spoon. Don't rush: after each batch of oil, mix until it's fully incorporated. 6. Continue to add the oil gradually, mixing constantly, until you get as much mayonnaise as you need or until you finish all the oil. 7. If you notice that the mayonnaise starts to curdle, add a teaspoon of cold water or a little lemon juice and continue to mix until it binds again. Why I make this recipe often I prefer this method because the mayonnaise comes out thick, does not run, and does not have a strong oil taste. It’s easy to make with basic ingredients. It’s always safer, especially in the summer, when I don’t want to risk using a raw egg alone. Tips and variations Tips Make sure the boiled egg is completely cooled; otherwise, it can soften the mixture. If you prepare it manually, don’t rush the step with the oil – thin stream and patience. The plastic bowl helps with homogenization; I do not recommend metal bowls for this method. Substitutions You can omit the mustard if you want a more neutral mayonnaise. If you don’t have sunflower oil, you can use another neutral oil, but avoid extra virgin olive oil (it changes the taste). Variations If you need a softer mayonnaise, reduce the total amount of oil. The mustard can be replaced with horseradish for a spicier taste, but it’s not in the original recipe. You can add a few drops of lemon juice for a slightly tangy flavor. Serving ideas Use as a base for beef salad or raw vegetable salad. It also goes well with stuffed eggs or as a sauce for cold boiled potatoes. It can be spread on sandwiches with cold cuts. Frequently asked questions 1. Does this mayonnaise really not curdle easily? If you follow the steps with the oil poured very slowly and mixed constantly, the risk of curdling is much lower than with versions using only raw eggs. The boiled yolk stabilizes the emulsion. 2. Can I use only raw eggs? Not in this recipe. The idea is to have part of the boiled egg to help with stability. If you use only raw, the texture and risk of curdling are different. 3. What do I do if the mayonnaise still curdles? First of all, don’t rush with the oil. If it has already curdled, add a teaspoon of cold water and mix again. You can also try with a little lemon juice. 4. How long does it keep? Usually, 24-36 hours in the fridge, in a closed container. I do not recommend consuming it after more than two days due to the raw egg. 5. Can I use less oil? Yes. The amount of oil can be adjusted based on how much mayonnaise you want. The texture becomes lighter with less oil. Nutritional values Estimate for 100g of mayonnaise: Calories: ~730 kcal Proteins: 1-2 g Carbohydrates: under 1 g Fats: 80-82 g The actual nutritional value depends on the exact amount of oil used and whether you include mustard. Classic mayonnaise is rich in fats and calories but has few proteins. Storage and reheating Mayonnaise made using this method keeps best in the fridge, in a jar or covered bowl, for a maximum of 36 hours. I do not recommend reheating, nor keeping it at room temperature. Do not freeze. If you notice that it has separated or smells strange, it’s better not to consume it.

Mayonnaise

Tags

Categories