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Over the summer I will be sharing a few salad recipes that will probably involve mayonnaise. For this reason I thought I would share a recipe and instructions on how to make your own homemade mayonnaise. 🙂
I’ve always been a little worried about making my own mayonnaise. It seemed a little tricky and a lot of work whisking if you don’t own a food processor (which I don’t). I did a little research on the technique though and decided to give it a try.
The basic technique is to whisk your egg yolks and to very slowly add the oil all the while you have to keep whisking! I decided to use an electric whisk that way I wouldn’t have to worry about my arm getting tired after about 30 seconds in ha ha.
Here is a explanation of the science behind mayonnaise.
“Mayonnaise is an emulsion, which is a mixture of two liquids that normally can’t be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.”
Once you have made your mayonnaise you can keep it in a sterilised jar for up to a week. Also please remember that any recipe that has raw eggs has a slight risk of salmonella. Always used pasteurised eggs! I really recommend giving homemade mayonnaise a go, I think it will make all those summer salad and side dishes so much yummier!
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