How many times have you dreamed of bringing to the table a homemade mayonnaise, velvety, shiny, and with an unmistakable flavor, just like the one you remember from childhood? The one that transforms a simple sandwich into a masterpiece, or accompanies your french fries with a taste that speaks of authenticity.
But then, when it came time to prepare it, did the fear of it “separating” stop you? That feeling of throwing away precious ingredients and time, only to end up with a separated and unusable mixture, is frustrating, isn't it? It almost seems like a mysterious ritual, where a small mistake can ruin everything.
Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the best homemade mayonnaise of your life. Success is guaranteed, and I assure you it won't separate anymore! You'll feel like a true chef, with the certainty of an impeccable result.
Ingredients for a Perfect Mayonnaise: The Choice That Makes the Difference
Mayonnaise is an emulsion, a delicate balance between a few simple ingredients. Their quality and the right temperature are the first, fundamental secret to prevent it from separating.
- Very Fresh Eggs (yolks only): 2 large egg yolks, at room temperature. This is crucial! Cold eggs struggle to bind with oil. Choose eggs from happy hens; the flavor will be incomparable.
- Seed Oil (or a mix): 250 ml of sunflower or corn oil. You can also use a mix, for example, 200 ml of seed oil and 50 ml of very delicate extra virgin olive oil, for an extra touch of flavor. The important thing is that the oil is not too strong or bitter.
- Fresh Lemon Juice: 1 tablespoon (about 15 ml) or White Wine Vinegar: 1 tablespoon. Acidity is essential to stabilize the emulsion and provide freshness.
- Fine Salt: A generous pinch, to taste. Always adjust at the end.
- Dijon Mustard (optional but recommended): 1 teaspoon. This is my little secret for an even more stable and flavorful mayonnaise. Mustard contains natural emulsifiers that help bind.
The 3 Mistakes That Make Mayonnaise "Separate" (and How to Avoid Them)
Mayonnaise is an art, but with the right knowledge, you can avoid the most common pitfalls that lead to failure. Trust me, I've seen and corrected every type of "disaster" in the kitchen!
- Cold Ingredients from the Fridge: This is the number one mistake. Eggs and oil must be at room temperature. If they are cold, the emulsion will not form correctly, and the mayonnaise will separate. Remember to take them out of the fridge at least an hour beforehand.
- Adding Oil Too Quickly: Mayonnaise forms drop by drop. If you pour all the oil at once or too quickly at the beginning, the yolks won't have time to "incorporate" it, and the mixture will separate. Patience is the keyword, especially at the beginning.
- Inconsistent Movement or Wrong Speed: Whether you use a hand whisk, an immersion blender, or a stand mixer, the movement must be constant and the speed right. If using an immersion blender, don't lift it too much at the beginning and maintain a medium speed. If by hand, always whisk in the same direction and at a regular rhythm.
The Extra Touch: My Grandmother's Tip for Foolproof Mayonnaise
Grandma always said that in cooking, you need love and a few small inherited tricks. And she was right! For mayonnaise, her advice was golden:
“If you want to be sure your mayonnaise never betrays you, add a teaspoon of Dijon mustard along with the egg yolks. Not only will it give it a rounder flavor, but mustard is a true ally: its natural emulsifiers will help bind the oil and keep the mayonnaise as stable as a rock.”
And if you really see that it's struggling to bind, a teaspoon of boiling water added in a thin stream while you continue to whisk can work wonders to rescue it. It's a trick for true experts!
Let's Prepare Homemade Mayonnaise Together: The Step-by-Step Guide
Now that we know the secrets, let's get to work! I'll guide you step by step, with the calm and precision needed for a result worthy of applause.
- Prepare the Ingredients: Make sure yolks and oil are at room temperature. Carefully separate the yolks from the whites (you can use the whites for other recipes, like perfect meringues!).
- Start Whisking: In a narrow, tall bowl (if using an immersion blender) or a large bowl (if using electric or hand whisks), place the yolks, a pinch of salt, and, if using, the mustard. Begin to whisk (or activate the immersion blender at the bottom of the bowl) for one minute, until the yolks are slightly frothy and light in color.
- Add the Oil in a Thin Stream, Slowly: This is the most delicate step. Start pouring the oil in a very thin stream, almost drop by drop, without ever stopping whisking with constant and regular movement. If using an immersion blender, keep it at the bottom of the bowl for the first 30 seconds, then slowly begin to lift it to incorporate the oil.
- Continue to Emulsify: As the mayonnaise takes shape and becomes thicker and lighter, you can slightly increase the oil flow, but always in a thin stream. You'll see the magic happen: the mixture will thicken and become creamy and shiny.
- Add the Acid and Adjust Salt: When the mayonnaise has reached the desired consistency, add the lemon juice or vinegar. This will make it even more stable and give it that touch of freshness. Whisk for another minute to incorporate well. Taste and adjust salt if necessary.
- Storage: Transfer your homemade mayonnaise to a sterilized and tightly sealed glass jar. Store it in the refrigerator for a maximum of 2-3 days. Remember, being made with fresh eggs, it has a limited shelf life.
Tips and Frequently Asked Questions About Homemade Mayonnaise
I know you might still have some doubts, and that's perfectly fine! Here are the answers to the most common questions to make you feel even more confident.
Can I use only egg whites?
No, traditional mayonnaise is made exclusively with egg yolks, which contain the fats and lecithins necessary for the emulsion. Egg whites do not have these properties and would not allow the mayonnaise to emulsify. For an egg-free version, we speak of "vegan mayonnaise," which uses other emulsifiers like soy milk.
Which oil is best for mayonnaise?
Sunflower or corn oil are the most recommended for their neutral flavor, which doesn't overpower the taste of the other ingredients. If you like a bolder touch, you can use a small amount of very delicate extra virgin olive oil, but be careful not to overdo it to avoid a bitter aftertaste.
How do I fix separated mayonnaise?
Don't despair! If the mayonnaise separates, you can fix it. In a clean bowl, place a new egg yolk at room temperature (or a teaspoon of mustard). Start whisking it and slowly add the separated mayonnaise in a thin stream, as if it were oil. You'll see it magically come back together!
How long does homemade mayonnaise last?
Being prepared with fresh eggs and without preservatives, homemade mayonnaise has a limited shelf life. Stored in an airtight container in the refrigerator, it is advisable to consume it within a maximum of 2-3 days to ensure its freshness and safety.
Can I use an immersion blender?
Absolutely yes! In fact, it's one of the most convenient and fastest tools for making mayonnaise. The important thing is to use a narrow, tall bowl, place the immersion blender at the bottom, and not lift it too quickly at the beginning, to allow the emulsion to form from the bottom up.
Conclusion: Your Perfect Mayonnaise is Ready!
There you have it! Now you hold not just a recipe, but all the secrets to preparing homemade mayonnaise that will make everyone envious, without the fear of it separating anymore. You've learned to choose the right ingredients, avoid common mistakes, and use grandma's tricks for an impeccable result. This thick, velvety, and authentically flavored mayonnaise will be your new secret weapon in the kitchen.
Don't be afraid to challenge yourself. Cooking is an art, and with this solid foundation, success is guaranteed. Prepare your favorite dishes and enjoy the authentic taste of real mayonnaise, the one that tastes like home and tradition.
Have you tried our recipe? We're very curious to see your perfect mayonnaise! Leave a comment below, tell us how it went, or share a photo on Instagram tagging @CercaRicette.it. If you loved this mayonnaise, you can't miss our recipe for Tuna Sauce, which uses it as a base, or for a dish that highlights it like Crispy French Fries. Enjoy your meal!