Homemade mayonnaise suffers from the bad reputation that store-bought sauces have tried to pin on it: that it splits, that it turns out too strong or too mild… But making homemade mayonnaise is, in fact, very simple.
KEY FACT
Homemade mayonnaise is made with just three ingredients: egg, extra virgin olive oil, and vinegar.
The recipe consists of mixing three ingredients (egg, oil, and vinegar), and their quality will largely determine the final result. It is essential to use a good AOVE, a good vinegar and, if possible, free-range eggs.
Steps for the best homemade mayonnaise
- Crack the egg into a separate bowl, check that there is no shell, and pour it into a tall, narrow container, clean and dry.
- Add the salt, the vinegar, and a little AOVE (20 g, one tablespoon). Insert the blender arm to the bottom and blend for a couple of minutes until it comes together.
- Pour in a thin stream of oil little by little while you continue blending, increasing the amount as the sauce thickens.
- Taste and adjust the salt if necessary.
Frequently asked questions about homemade mayonnaise
This is usually due to adding the oil too quickly at the beginning, before it emulsifies properly with the egg.
A good AOVE, as its quality directly determines the final result.
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