Homemade mayonnaise: are you ready?
Homemade mayonnaise: are you ready?
Ingredients
- 4 eggs
- 500 ml Extra virgin Olive Oil Il Casolare
- Few drops Lemon
- to taste Salt
Instructions
- Separate the whites from the yolks
- Add salt and start beating with a medium-sized whisk
- Add extra virgin olive oil very slowly while continuing to whisk vigorously (after about 6 - 7 minutes the mayonnaise will get thicker)
- Once the mayonnaise is ready (it will take about 15 minutes), add lemon juice and serve it
Today we will learn how to make mayonnaise, a classic recipe with few ingredients. It is not too difficult as long as you carefully follow our directions. Are you ready?
Mayonnaise: be careful with your eggs
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Eggs are the essential ingredients of mayonnaise and, of course, they should be very fresh since you will use them raw.
Make sure that you buy eggs labeled “extra”: they have been laid less than 9 days earlier.
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Each eggshell should be undamaged and clean, and its color uniform.
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Check your egg against the light: if it is fresh its air sac (i.e. the space between yolk and shell) will be small.
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Hold the egg up to your ear. Gently shake it and listen for a sloshing sound. Fresh eggs do not slosh.
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After you crack it open, the white should be clear and amassed around the yolk.
Mayonnaise: preparation tips
Beating the eggs correctly is the secret to the success of our recipe; if you have some manual skills, you can safely use a wire whisk:
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Always keep the same speed.
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Do not stop beating until the mayonnaise is ready (add your ingredients without interrupting the whisking process).
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Always rotate in the same direction.
If you are a beginner and do not want to take risks, you can safely use a blender: success will be guaranteed.
One last recommendation before leaving you to the Chef’s recipe and wishing you bon appétit: use room-temperature eggs, or your mayo might curdle.
