How to Make Best Mayonnaise

The vast majority of mayonnaise consumed these days comes from a jar off the supermarket shelves. Many people are extremely brand-loyal when it comes to prepared mayonnaise. There is a vast difference between prepared commercial mayonnaise and homemade mayonnaise. Even someone who hates eating mayonnaise can be turned in to a fan after trying some good home-made mayonnaise.

Electric mixers, blenders and food processors help in speeding up the process while making mayonnaise but a simple wire whip will also work. When using olive oil, extra-virgin is too strong in flavour and will not produce a good tasting Mayonnaise. To get a good flavour, regular olive oil or half extra-virgin and half vegetable oil should be used. Peanut, canola and corn oils are also good choices. Unrefined oils contain monoglycerides which will result in the mayonnaise separating quickly.

In general, the ratio for making mayonnaise is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce. If vinegar is used instead of lemon juice, then preferably white wine vinegar is a good choice. This will give a more delicate flavour to the Best Mayonnaise. Whipping cream, evaporated milk or hot water can be used to thin mayonnaise that is too thick. All the ingredients must be at room temperature so future planning is required. For a richer taste, only the egg yolks can be used rather than the entire egg.

The flavour of a store-bought mayonnaise can be made better by adding good wine vinegar, lemon or lime. Mayo should not be made during wet, humid weather. High humidity and heat weights it down and yields a greasy result. Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it should be put in the refrigerator but will still last up to a year or six months from the date on the jar. Some cooks have successfully re-emulsified frozen mayo with a whirl of the blender.

When using salt in cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling. Salt added to egg yolks in uncooked mayonnaise will result in a thicker base. Cayenne and mustard powder also help in separating the oil for proper emulsion. Nowadays there are reduced-fat, low-fat and Fat-FreeMayonnaise products readily available for those watching their diet, but do not expect them to taste like the real thing.