Homemade mayonnaise with wine vinegar
4 servings
10 minutes
Homemade mayonnaise with wine vinegar is an elegant interpretation of the classic French sauce that adds a subtle tang and rich flavor to any dish. Mayonnaise, which first appeared in French cuisine in the 18th century, has become an essential base for many culinary creations. Its airy, delicate texture is achieved by carefully whisking eggs with vinegar, salt, and sugar, then gradually incorporating oil to give the sauce smoothness and silkiness. Wine vinegar adds a barely noticeable fruity note, making mayonnaise an ideal complement to salads, meat dishes, and seafood. This homemade version surpasses store-bought alternatives in freshness and naturalness, allowing you to enjoy the true taste of quality sauce. Store in the refrigerator for no more than a week.
1
Place the egg, vinegar, salt, and sugar in the blender. Whip until almost white. The mixture should be fluffy and slightly increased in volume.
- Chicken egg: 1 piece
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Sugar: 1 g
2
Pour the oil in a thin stream gradually. The mixture will start to thicken. You can add more oil than specified in the recipe for a thicker mayonnaise.
- Vegetable oil: 250 ml
3
Transfer the mayonnaise to a sterilized jar, cover with a lid, and store in the refrigerator for no longer than a week.