Mayonnaise, Simple Mayonnaise Preparation
Mayonnaise, Simple Mayonnaise Preparation
Mayonnaise is one of a thick, creamy sauce which is used as a flavouring ingredient in many dishes. It has a white colour and is known to be the mother recipe for many other sauces. Historians believe’s that mayonnaise had its origin in Spain and was taken to France, where it got its present name ‘Mayonnaise’ which is taken from a French word called ‘moyeu’ meaning egg yolk. Mayonnaise is known to be an emulsion of egg yolks and oil. Emulsion, it is nothing but a mixture of two different liquids which cannot be combined in a general way. Homemade mayonnaise sauce preparation would take half an hour. Here is a list of ingredients required and the method of preparation of Mayonnaise sauce.
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Ingredients
- 2 Eggs
- 1/2 cup or 120ml of Flavourless Vegetable Oil
- 1 teaspoon of White Vinegar or Lemon Juice
- ¼ teaspoon of Mustard Powder or Garlic Paste (Optional)
- ¼ teaspoon of Pepper powder (Optional)
- Salt for the taste
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Method of Preparation
- Make sure that you use completely dry containers and food processor jars. Also, keep in mind that all the ingredients should be in room temperature.
- Egg whites are not required for this dish, separate the egg yolks from the whites.
- Use an electronic hand mixer or a food processor and mix the egg yolks with pepper powder and salt. Here, the use of pepper powder is strictly optional.
- When the mixer gains a medium-high speed, slowly add 1 tablespoon of oil to the egg yolk and blend it for 30 seconds or until the oil blends well with the egg.
- Repeat the process 4 times or until 4 tablespoons of oil is mixed.
- Now, add the remaining oil in a thin steady stream until the egg yolk and the oil combines well to form a thick sauce.
- Keep in mind that if the oil is too quickly added, the mayonnaise would get separate or curdle. It would take 6 – 8 minutes for this process.
- Now add the lemon juice or vinegar and garlic paste or mustard powder and mix it properly with a quick whisk.
- Mayonnaise sauce is ready and you can transfer it to an airtight dry container.
- You could refrigerate it for up to 5-7 days.
