Homemade mayonnaise with egg yolks
Votes: 4
Time: 10 min.
Complexity: average
Quantity: 270 ml.
Complexity: average
Quantity: 270 ml.
A simple recipe for homemade mayonnaise made with egg yolks and lemon juice, wine vinegar, and mustard powder.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 egg yolk
- 1/2 tsp fine salt
- 1/2 tsp mustard powder
- 2 pinches of sugar
- 2 tsp freshly squeezed lemon juice
- 1 tbsp. white wine vinegar
- 1 cup vegetable oil
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Cooking the dish according to the recipe:
- In a glass bowl, whisk the egg yolk and dry ingredients. In a separate bowl, combine the lemon juice and vinegar, then whisk thoroughly, adding half of it to the yolk mixture. Begin whisking vigorously, then add the oil drop by drop until the liquid thickens and becomes lighter (meaning you've created an emulsion). Once you've achieved this, relax a bit (but only a bit) and pour in the oil in a thin stream. Once you've added half the oil, add the remaining mixture with the lemon juice.
- Continue whisking until all the oil is incorporated. Let the homemade mayonnaise sit at room temperature for 1-2 hours, then store in the refrigerator for up to 1 week.
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