RECIPE FOR HOMEMADE MAYONNAISE
Mayonnaise is now almost always bought ready-made, and the market offers quality products on which you can rely. But have you ever tried making it with your own hands? Try our recipe to appreciate the delicacy of homemade mayonnaise. It will be fresher, lighter and healthier than the one on the supermarket shelf!
Equipment
- 1 kitchen cloth
- 1 arge bowl
- 1 whisk
Ingredients
- 2 egg yolks
- Salt to taste
- 250 ml Organic Peanut Oil Benvolio 1938
- 1 pinch mustard
- 1 clove crushed garlic (optional)
- 3 spoons lemon juice filtered
Instructions
Note: all ingredients must be at room temperature.
- Place a dampened kitchen towel under a large bowl, add the egg yolks and beat with a whisk for a couple of minutes.
- Once beaten, add the salt and continue to mix for 30 seconds until the yolks are thick and sticky.
- Start pouring in the Benvolio 1938 Organic Peanut Oil drop by drop - be patient, if you don't do this you risk the mayonnaise going crazy - only when the sauce starts to thicken can you add the oil more quickly.
- When the mayonnaise is close to the consistency we want (it may not be necessary to use all the oil), pour in the lemon juice, mustard and garlic and stir the mixture for another 30 seconds.
- Cover and store your homemade mayonnaise in the fridge until ready to use.
Notes
Remember to keep the eggs at room temperature before preparing the mayonnaise. This will reduce the risk of the mayonnaise going crazy.
Homemade mayonnaise how long does it last? Store your mayonnaise in the refrigerator in a tightly closed jar for 3-4 days at the most.
Tried this recipe?Let us know how it was!