Homemade mayonnaise: are you ready?

ricetta-maionese-in-casa-olio-farchioni

Homemade mayonnaise: are you ready?

Olio Farchioni
5 from 1 vote
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?
Prep Time 15 mins
Total Time 15 mins
Course Sauces
Cuisine Italian
Servings 4 people
Calories 650 kcal

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

ricetta-maionese-in-casa-olio-farchioni

Mayonnaise: be careful with your eggs

  • 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.
  • Each eggshell should be undamaged and clean, and its color uniform.
  • Check your egg against the light: if it is fresh its air sac (i.e. the space between yolk and shell) will be small.
  • Hold the egg up to your ear. Gently shake it and listen for a sloshing sound. Fresh eggs do not slosh.
  • 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:
  • Always keep the same speed
  • Do not stop beating until the mayonnaise is ready (add your ingredients without interrupting the whisking process)
  • 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.

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