Making homemade mayo is easy!
A basic condiment, mayonnaise is a classic of French gastronomy. It can be prepared without special equipment with a few basic ingredients already in your pantry: vinegar or lemon juice, oil, egg yolk, mustard, pepper and salt. That's it!
You simply need to understand the technique and apply it to a T.
Mayo 101
Mayonnaise is cold, emulsified dressing. An emulsion occurs when a liquid is in stable suspension in a fat. In the case of mayonnaise, this means that the vinegar or lemon juice is dispersed and stabilized in the oil.
Lecithin in the egg yolk and mustard plays an important role in the stability of this bond. In cooking school, students learn that one egg yolk emulsifies 1 cup of oil easily. The more you exceed this amount, the more likely your mayonnaise will "break".
To make your emulsion even more stable, you can double the egg yolk for your cup of oil.
Start prepping
Start by preparing your ingredients and equipment. You'll need a mixing bowl and a metal whisk.
In the bowl, combine:
- 1 or 2 large egg yolks
- 2 tbsp of Dijon mustard
- 2 tbps.cider vinegar or to taste
Mix 250 ml of virgin oil to taste in a measuring cup with a spout.
To stabilize the bowl on your work surface, you can form a donut with a dishcloth. You can also place your bowl on a pot covered with a cloth. This way, it will stay in place when you whisk the mixture and add the oil with your other hand.
The "1, 2, 4, 8, 16, 32, stream" rule
You are now ready to gradually whisk the oil into the egg mixture. It is very important to go gradually. You should never rush a mayonnaise! First, with one drop of oil, then 2, then 4, then 8, then 16 and then 32, making sure to incorporate the oil completely before moving on to the next step.
Once you've passed the 32-drop stage, you can add all the remaining oil in a thin stream, whisking constantly. You will see the mixture fade and thicken before your eyes.
Add any special touches and refrigerate
Once the oil is incorporated, all that's left to do is add salt and pepper to your mayonnaise to taste. It's also the time to add a little sugar or your favourite herbs: cayenne, curry, fresh thyme, chopped basil, or crumbled bacon. The only limit is your imagination!
The mayonnaise will gain its final consistency after 1 to 2 hours of refrigeration. The colour of homemade mayonnaise isgenerally more yellow than store-bought mayonnaise.
Caution: Fresh homemade mayonnaise made from unpasteurized eggs must be consumed within 72 hours, and it is very difficult to prepare less than one cup at a time. Make sure to use it within the specified period.
Which are the best oils to make homemade mayo?
In theory, you can use any oil to make homemade mayonnaise as long as it is fluid (coconut oil should be avoided). In practice, your choice will determine the final result.
A neutral oil (such as grape seed oil or the majority of refined oils), will give a more delicate condiment that can be combined with a variety of flavors.
However, to improve the nutritional properties of your mayonnaise, a virgin oil is a much better choice. Remember to match the flavour profile of your oil to the dish with which the mayonnaise will be served. For example, a "japadog" would be better served with a mayonnaise made with virgin sesame oil than with olive oil with pepper.
Some deodorized oils (like our sunflower cooking oil) are also an interesting alternative, since they have a good seed taste without being too strong.
With its vibrant yellow color, our virgin canola oil will create a vitamin-rich mayonnaise and be particularly delicious with grilled asparagus.
What are the advantages of making your own mayonnaise?
By making your own mayonnaise, you have total control over what goes into your meals. You can also create fabulous flavour profiles by combining your favourite oils, vinegars, and aromatics.
Have no time to make your own mayonnaise? Prefer something already made? Maison Orphée has adelicious mayothat tastes homemade. We create it with Maison Orphée’s Dijon Mustard and double-fermented cider vinegar developed in our Québec City factory.
Without preservatives, our fresh mayonnaise can be purchased in the refrigerated section of grocery stores. Make sure you keep it in the refrigerator.
Photo Credits Stéfanie Crevier @le_refuge_soins_naturels