Mayonnaise Recipe For Safely Prepare
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my mayonnaise recipe in this article.
Maybe making the mayo yourself didn’t work out so well…
So the mishap happened and your mayo didn’t set? flocculated?
No problem, in this article I will show you how you can save a curdled mayonnaise.
The truth is, preparing the popular homemade mayo isn’t a science.
I wish you the best of luck and I would be happy if you share this post with your friends!
Table of Contents
1. Recipe Mayonnaise
Below you will find the instructions.
Feel free to leave me a cooking question or kitchen gossip at the bottom of the page using the comment function.
Mayonnaise With the Hand Blender
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 20 Min.
Simple instructions for salvaging curdled mayonnaise.
|0.5||tsp||Dijon mustard (medium hot mustard or Dijon mustard)|
|4||Pinches||black ground pepper|
|1-2||tbsp||cold water (upon need)|
Prepare all ingredients at room temperature.
Place the egg yolks, mustard, lemon juice, salt and pepper in a bowl or in a blender jug.
Slowly add the sunflower oil drop by drop and continue to mix at high speed or mix with the whisk on the mixer.
The mayonnaise will set, then slowly add more sunflower oil and incorporate.
Egg yolk and oil combine to form a firm, creamy mass, the so-called emulsion.
Season the mayonnaise again and optionally refine with herbs.
Arrange and serve the mayonnaise.
Prepare Mayo With the Hand Blender:
- Use a tall mug so that you can mix the egg yolks well.
- Use the mixing blade from the hand blender, not the blade.
- Use tempered ingredients so that the mayonnaise is 100% successful.
- Place the egg yolks, salt, mustard, vinegar or lemon juice and pepper in the blender jar.
- Adjust stick blender and blend, add oil in a thin stream and blend.
- When the mayonnaise starts to set, slowly add more oil and incorporate.
- The yolk and oil have to come together to form a solid mass, the so-called emulsion.
2. Nutritional Values
3. Definition And Things Worth Knowing About Mayonnaise
Mayonnaise is a classic cold sauce.
Properly prepared, it is an emulsion, an even mixture of egg yolk, vegetable oil, lemon juice or vinegar, mustard and salt.
The mustard acts as a binding agent and “emulsifier”.
The intensive stirring combines the ingredients into a creamy sauce.
In the professional kitchen, mayo is the basis for many cold sauces;
By the way, this is a good tip for fondue dipping sauces!
Here are my tips for making homemade mayo and rescuing a curdled mayo!
4. Clotted Mayonnaise, the Sources Of Error In the Preparation
If the mayo does not succeed, this is due to the following reasons:
- Yolk and oil was not tempered or too cold
- The oil was stirred in too quickly
- The oil content in the recipe is too high
You need tempered ingredients to prepare the mayonnaise, then the mayonnaise will be a success.
In the future, have all the ingredients ready at room temperature or at around 20°C two hours before making the mayo.
Please prepare all tools clean, dry and free of grease.
First mix the egg yolks with the mustard and salt, then slowly add the oil.
At the beginning of the preparation, add the oil in a thin stream, stir vigorously and process into an emulsion.
Only when the mayo has set can you add a little more oil and stir it in.Preparation tip from chef Thomas Sixt
5. Save Curdled Mayonnaise
Set aside the curdled mayo at room temperature.
Start preparing from the beginning again:
Use a fresh egg yolk, mix it with mustard and salt, slowly add some fresh oil and let the ingredients emulsify by stirring.
Now you can slowly stir in the curdled mayo.
6. Note On the Shelf Life Of Homemade Mayonnaise
Fresh egg mayo should be used within 1-2 days, same day is better.
If pasteurized egg yolk is used, the mayo can be stored in the refrigerator for up to 4 days.
7. More Ideas For Sauces
Comments, Cooking Questions and Answers
Below you can write to me directly.
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