Homemade mayonnaise
4 servings
5 minutes
Homemade mayonnaise is a true embodiment of French culinary elegance. Its origin is linked to the Spanish island of Menorca, where French chefs adapted the local sauce in the 18th century. Mayonnaise has a velvety texture and a rich, slightly tangy flavor due to the harmonious blend of mustard, lemon juice, and oils. This sauce is versatile: it perfectly complements fresh salads and baked dishes and serves as a base for many culinary variations. Making it at home is simple and enjoyable—fresh ingredients and proper whipping turn the mixture into a delicate, thick mayonnaise that surpasses store-bought versions in taste and quality. It can be served immediately after preparation and stored in the refrigerator for up to three days covered with plastic wrap to maintain freshness.
1
Prepare all the ingredients.
2
Wash and dry the egg.
3
Crack the egg into a tall glass or jar.
- Chicken egg: 1 piece
4
Add mustard.
- Dijon mustard: 1 teaspoon
5
Pour in refined oil.
- Refined oil: 100 ml
6
Add olive oil.
- Olive oil: 50 ml
7
Blend the contents with an immersion blender.
8
When the mass becomes homogeneous, add lemon juice and salt.
- Lemon juice: to taste
- Salt: to taste
9
Whip the mayonnaise again.
10
Store prepared mayonnaise in the refrigerator for up to three days, covered with plastic wrap to prevent drying out. Serve with salads or use as a base for sauces.
