How to make homemade mayonnaise without cutting it?

For many, mayonnaise is a true mystery. There are those who do without any effort and for other people it is mission impossible.

Mayonnaise is a sauce that, as the Spanish Nutrition Foundation (FEN), has a high calorie content but, in moderation, it is a very complete food and ideal for preparing countless dishes, especially summer ones, and perfect sauces as a mild accompaniment.

The ingredients couldn’t be simpler: olive or sunflower oil, eggs, a pinch of salt and a teaspoon of lemon or vinegar. In addition, if you want to innovate with your mayonnaise, you can also add some spices such as paprika or cumin, aromatic herbs, or even an original ingredient such as capers. Before going to “original” mayonnaises there is a first key point: do not be cut.

The tricks so that the homemade mayonnaise comes out the first time

First, “have faith”, because there are people who walk into the kitchen knowing that the mayonnaise will cut. It doesn’t have to happen if you listen to some basic tips.

Making a mayonnaise consists solely of get the oil to mix properly with the egg until it is emulsified, so that you get that rich and smooth sauce. The steps to follow are:

  • Prepare the ingredients well in advance. It is important that all are at room temperature. You must especially remember the egg and remove it from the refrigerator, which is where it should be stored, according to the Egg Institute, well in advance. Everything you are going to mix should have a similar temperature to promote emulsion.
  • The blender glass it also has its importance. Use one that is not too wide, to prevent the small appliance from moving too much. It should fit well, but without excessive space (a wide bowl is not worth, for example).
  • Check that the egg is in perfect condition, with its shell clean and intact, and shell it in the glass. Add a small spoonful of lemon or vinegar, a little salt. and enter the straight mixer and to the bottom of the glass.
  • Then start beat at low-medium speed while slowly adding a “thread” of oil (between 125-150 ml per egg)

The secret is in mix at a smooth and constant rhythm without moving or lifting the mixer. Only when you check that the egg and mayonnaise are well mixed, presenting a smooth but compact texture, can you turn it up slowly, making circles from the bottom up while allowing some air to penetrate. In theory, you already have a great homemade mayonnaise ready to drink.

If you are not using it at the moment, remember that it is important to keep it in the fridge in a clean and airtight container to avoid any type of food contamination.