How to make mayonnaise at home?
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I learned from my mother at a very young age. mayonez to do. It's still like it was yesterday that we tried and failed, not to mention wasted eggs, aching arms from holding a mixer, and tense nerves :)
Years later, when I made it myself, I realized that the thing is to use eggs at room temperature and whisk them very well.
Preparing mayonnaise at home You may encounter 2 different problems.
- The consistency of mayonnaise thickens when it is half of the oil, and in such a case, all you have to do is add 1 tablespoon of water and continue whisking. You will see that the mayonnaise regains its runny consistency.
- Like all sauces, the mayonnaise may break, because the egg is stale or the oil is poured too much into it. In this case, all you have to do is put 1 tablespoon of water in another deep bowl and transfer your crushed mayonnaise into a clean bowl to which you have added water and whisk. If it doesn't get better in this case, the only thing to do is to start over.
You can use olive oil or flower oil when making mayonnaise. Do not use olive oil if your palate is not accustomed to bitter tastes. Mayonnaises you make with sunflower oil will be much lighter.
Those who say I don't have a mixer, how can I make it, can examine this recipe. Hand made mayonnaise
Note: When making mayonnaise, always buy fresh eggs from a seller you trust.
Love…
How to make mayonnaise at home? Ingredients for the Recipe
- 1 egg yolks
- 1 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 250 ml oil
- salt
- 6-7 teaspoons of water
How to make mayonnaise at home? How To Make The Recipe?
- Separate the yolk and white of the egg.
- Take the egg yolk into a deep glass or metal bowl.
- Start your mixer and keep running it at high speed until the yolk is completely dispersed.
- Gradually add the ghee to the egg yolk. Once the egg yolk and oil are well mixed, add oil in the same way.
- Add the mustard to the mayonnaise that starts to thicken and whisk.
- Add the lemon juice and continue adding the oil while whisking.
- Add salt close to the end of the oil and beat at high speed for 1-2 minutes.
- Your mayonnaise will get a thick consistency, add 6-7 teaspoons of water while whisking at high speed to lighten its color and consistency.
- When the taste and color reaches the consistency you want, stop whisking and take it into the container you will use.
I don't have mustard, can't we do it without mustard, if we try to make it natural without additives? Without using mustard, Mustard is sold in the market, after all, packaged food
Of course without mustard, but not the same taste.
There is mustard in powder form without additives in the herbal
Although I tried a super recipe for the first time, it was exactly what I wanted, even I tried it with two solid ingredients, still it was super. Thank you very much.
Mr. Merve Hn.
While beating the mayonnaise, set your mixer to medium speed, if it starts to dissolve, continue at slow speed with 2-3 drops of lemon. But the real secret is, move the whisk in the same direction. . You don't have to use 2 solid materials. Respects…
Unfortunately, it was extremely runny, even though I whisked it in the kitchen chef for more than half an hour, it did not thicken.
Hello,
I tried your recipe. I whipped it with the old-fashioned hand, it was a bit tiring, but the result is really great. I think the lemon I used was too watery, so I added only some of the juice, not all of it. If you add the salt while whisking the egg yolk alone, the result will be more precise. And of course, as Gülter mentioned, it is necessary to beat in one direction. Thank you very much for the recipe, I enjoy being able to make mayonnaise without using technology :o)
Hello, I was going to ask how it is made with garlic, Ms. Nilay, can you write the size of the bidet?
nice explanation. and it definitely did the job. Thank you very much for the page.
sorry but I'm a very novice who just got into the kitchen, but I noticed something that contradicts the logic here. You wrote oil, egg, vinegar salt, lemon juice here. I can't see any solid material here and it becomes liquid when whisked, including eggs. How will we get an ingredient like mayonnaise? I was wondering if we use yogurt..
Hello Özlem, the egg gives consistency to everything it goes in. Do not add yoghurt etc. If you follow the recipe I gave you, you will see how it thickens as you whisk it.
how to make mayonnaise without eggs
How do you make garlic mayonnaise?
how can we soften it when mayonnaise is too hard???
Hello Murat, you can open it by adding some water.
Thanks for your hands-on recipes.
hello, your recipes are great. I have been trying your recipes for a long time and I like them very much.
Mayonnaise has a secret and it's starch. Mix 1 teaspoon of starch in a little water, cook it, cool it, beat it in the mixer before whisking the egg, then add the egg and continue the process as you know. I make the mayonnaise in a robot, it is wonderful and never spoils. eliminates the risk of deterioration.
I did it but it was runny I wonder why
You wrote that you use a mixer while making mayonnaise. In professional mixers, there is a large and single beater apparatus and it beats in one direction. However, there are two beaters in the simple mixers in our homes and one rotates to the right and the other to the left.
I know that when making mayonnaise, it is necessary to whisk the mayonnaise in one direction, whether with a mixer or a simple wire whisk. Is this true or not?
I will be glad, if you inform me.
Ms. Gülter, just like you said, if you are using a standard 2-head mixer, you should use a single head. I will add this to the article.