Mayonnaise is one of those things you have used to buy — but it's so much better when you make it at home!
The difference is ha-llu-ci-nant!!!
Yes, it may seem a little weird to make your own condiments.
But sincerely, since we tried this recipe, we never buy mayonnaise again!
The taste is so much better and in addition, the preparation is super simple.
The recipe for homemade mayo takes no longer to make than going to the supermarket.
For us, preparing homemade mayonnaise is now a matter of course! Here is the recipe. You'll be surprised how much better it is!
For 1 beautiful bowl of homemade mayonnaise, you will need:
- 175 ml rapeseed oil (or the equivalent of 3/4 of a mustard glass).
- 1 egg yolk (at room temperature)
- 3 teaspoons of squeezed lemon juice
- 3/4 of a teaspoon of mustard
- 1/2 of a teaspoon of sea salt
- 1/4 of a teaspoon of ground white pepper (optional)
1. Put the egg yolk, squeezed lemon juice, mustard, salt and pepper in a blender or food processor.
2. Beat these ingredients, using the pulse mode of your appliance, until you obtain a frothy mixture .
3. To start the emulsion, gradually add the rapeseed oil.
4. Once the emulsion starts, continue to add the rapeseed oil (always in a thin stream and little by little), until the mixture is thick and smooth .
Note: if you don't have a blender or food processor, you can also use a whisk. To incorporate the oil well, be sure to add it gradually and without stopping whisking.
If you don't have a blender, we recommend this one.
You can cover the mayonnaise with cling film or put it in an airtight container.
It will keep for up to 1 week in the refrigerator.
Enjoy your lunch ! :-)
