Homemade Mayonnaise

Mayonnaise - a yummy and lip-smacking condiment dip suitable for anything deep-fried, anything grilled and surely for anything barbequed. It's a perfect thing for sandwiches, rolls and it could be used in the making process of many other sauces. The smooth and silkiness of mayonnaise and the mild soothing taste of it would make a treat a real feast.

Many mayonnaise brands are there and you know? some of the brand taste would be really bad, very sad, but true! So, the valid question here is why not make our own homemade mayonnaise which is cost-effective and taste-effective than store-bought ones? Sounds good, right?

Which oil to use is really the big thing to decide as the usage of oil empowers the taste. It could be anything like sunflower oil, canola oil, olive oil, avocado oil or grapeseed oil. I highly recommend using any neutral-flavored oil. My personal preference is to use olive oil for health sake and not using extra virgin olive oil for taste sake. Extra virgin olive oil dominates the mayonnaise taste.

Simple things would do great magic in mayonnaise. It's just the magic of eggs, oil and lemon juice seasoned with salt and brown sugar.

Let us get a glance of cooking science here. How mayo turns fluffy and creamy? Obviously, Emulsification (the process of combining two liquids that can't be combined (like water and oil)). Mayonnaise is a condiment sauce prepared by emulsifying egg, oil and lemon juice/vinegar. As egg yolks play a vital role in the emulsification process, segregating white and the yolk is not necessary.
Okay, here comes the easiest preparation of Homemade Mayonnaise.

⏲ Preparation Time: 10 minutes
⏲ Cooking Time: 0 minute
🍴 Yields: 200 ml Mayonnaise

What to Use?

• Egg -2 nos
• Lime juice - 2 tbsp
• Oil - 100 to 150 ml
• White Vinegar -1 tsp (optional)
• Salt - 1/4 tsp
• Brown sugar - 1 tsp

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How to Prepare?

• Mix well the lime juice, salt and brown sugar in a bowl and keep aside.

• Add 2 eggs to the mixer and run the mixer in pulse mode.

• Add the lime juice mixture to the beaten eggs and start to run pulse mode.

• Now, add some olive oil and start pulse mode again.
• Keep in mind, don't hurry! Add oil slowly and keep running in a pulse mode.

• Add some more oil and repeat pulsing.
• You could feel the difference in pulsing as the liquid started to turn thick.

• Add more oil to get thicker mayonnaise.
• It's just 10-minute work. Yummy Homemade Mayonnaise is ready!

Tips:

• To get more mayo, add more oil without an increase in the egg quantity.
• Mayo stays good in the refrigerator for 1 week. 
• If your dip breaks or resists to get the right consistency, you could try adding a teaspoon of white vinegar.

Visual Treat: 

 https://youtu.be/DVQvE4ovh6Q

Delightful Condiment? It's none other than Homemade Mayonnaise!