Homemade mayonnaise

6 servings

15 minutes

Homemade mayonnaise is a true symphony of flavor, where the delicate velvety texture combines with bright notes of mustard and wine vinegar. This sauce was born in Russian cuisine but has roots in French tradition, where emulsified oils turn into a thick, rich dressing. Its preparation requires patience and precision—oil is added slowly, drop by drop, until the ingredients become a smooth homogeneous mass. This mayonnaise is perfect for salads, sandwiches, and snacks; it can be enhanced with garlic, lemon juice or aromatic herbs. Unlike store-bought versions, it lasts only a few days but its freshness and richness of flavor make every spoonful special.

Energy value per serving

• Calories: 421.9
• Proteins: 2.4g
• Fats: 45.8g
• Carbohydrates: 0.8g

Ingredients

• Egg yolk: 4 pc
• Dijon mustard: 50 ml
• White wine vinegar: 25 ml
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 250 ml
• Vegetable oil: 1 l
• Boiling water: 10 ml

Cooking steps

1. In a bowl, pour four room temperature yolks and whisk them with Dijon mustard, a pinch of salt, and white wine vinegar.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Dijon mustard: 50 ml
   • Salt:  to taste
   • White wine vinegar: 25 ml

2. After turning everything into a reddish-brown paste with a whisk, you can start adding a mixture of refined vegetable oil (preferably flavorless canola oil) and extra virgin olive oil drop by drop. It's best to use oil in a one-to-four ratio, where one is extra virgin. Too much olive oil will make the mayonnaise greenish and bitter in taste.

   Required ingredients:

   • Vegetable oil: 1 l
   • Olive oil: 250 ml
   • Salt:  to taste

3. By vigorously whisking the oil in drops, you will soon see the mixture change color and texture—from reddish-brown to a light beige with a glossy sheen. This means the 'mother mayonnaise' is ready. From this point on, you can add oil more boldly without reducing the whisking intensity, and it will almost instantly emulsify into mayonnaise. However, be careful not to overdo it, as this can disrupt the balance and cause the mayonnaise to break into oil and unpleasant clumps.

   Required ingredients:

   • Vegetable oil: 1 l

4. If the mayonnaise is too thick, you can add half a tablespoon of regular boiled water, which will restore its usual texture. Perfect mayonnaise should hang on the tip of a spoon, dripping in a long rubbery drop, but not in a stream. In the end, just add more salt, pepper, and any other flavor components — and it's ready. This mayonnaise can be stored in the refrigerator for two to three days.

   Required ingredients:

   • Boiling water: 10 ml
   • Salt:  to taste
   • Ground black pepper:  to taste