Homemade mayonnaise is very simple and quick to prepare and it’s much tastier than the mayonnaise we can find in the supermarkets. I can say that it’s also much healthier, because is homemade and it’s not full of fake flavors and additives.
My first homemade mayonnaise was a total failure. First time that I made a mayonnaise recipe, was when I was 17 years old, after my mother went to Italy to work and I had to take her work in the kitchen. I was cooking before with her, but I never finished a recipe by my own. When she was at home I was just helping her, I was watching her, trying to steal some ideas. Well, after she left, I had to take her role in the kitchen and I had to cook for the whole family. It was very difficult at first, but slowly I managed to make all the dishes I had learned, watching and sitting with her in the kitchen.
Returning to my failure with my first mayonnaise, my mistake then was that I didn’t add enough mustard. Obviously I was very frustrated, I throw the mayonnaise in the garbage and I made it again. The second time came out perfect. Now I can make a mayonnaise recipe even with my eyes closed.
I use mayonnaise in different dishes, so I prefer the homemade one and not that one that we find it in the supermarket.
Here’s the recipe!
2 tablespoons of mustard
2 tablespoons of lemon juice
250-300 ml. sunflower oil
a pinch of salt
Separate the yolks from the egg whites and put the yolks in a bowl. Add 2 tablespoons of mustard and a pinch of salt.
With a whisk or a wooden spoon (I use a whisk, it’s much easier for me), begins to stir, gradually adding sunflower oil. Mix the mayo in a clockwise direction until you get a creamy sauce. At the end add two tablespoons of lemon juice and mix again a bit.
That’s it, the mayonnaise is ready to be used in various recipes. See my tuna deviled eggs , where I used this mayonnaise.
If you don’t need to use the mayonnaise immediately, put it in a bowl covered with foil and put it in the fridge.
Come on, let’s make some mayonnaise!