Mayonnaise is a thick creamy dressing, often formulated by the mixture of egg yolk, lemon or vinegar, vegetable oil and other spices and herbs.
Mayonnaise is used in combination and consumption with bread, sandwich, hamburger snacks etc.
Sincerely speaking mayonnaise is my favourite, I prefer mayonnaise to food butter, because of its yummy tasty taste it gives, most of us uses mayonnaise but have you thought about how its been produced?
Or do you really wanna try out your own home made diy mayonnaise?
I prepared my own diy mayonnaise 4month ago, it came out well, just with this recipe i’m about to share, and since then I have been making my own mayonnaise.
If you haven’t thought about making your own diy mayonnaise, I challenge you to prepare one, its not difficult, its only gonna take just 30minutes of your time.
Let’s take a look at its nutrition facts
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To make Mayonnaise with a Hand Whisk(by hand)
Mayonnaise can be made with a common hand whisk, but instead of using the whole egg, only the yolk will be used here.
– 1 egg Yolk
– 120ml Vegetable oil
– 2 tablespoons Vinegar or lemon juice
– Salt to taste
1. Wash and crack the egg and carefully separate the yolk from the white and place in a wide bowl.
Add the salt to the egg yolk and mix together until well combined.
2. Using a teaspoon, gradually add the oil (drop by drop), stirring continuously as you do so.
The Mayonnaise will begin to thicken as you add the oil. If the mixture becomes too thick, add a few drops of the vinegar/lemon juice to thin it down a bit, and continue stirring until smooth and you’ve reached your desired thickness.
3. Finally, add the remaining vinegar/lemon juice and mix well until well incorporated and smooth.
STORAGE: Store in the refrigerator
Homemade Mayonnaise should be stored in the refrigerator!!