Culinary/Recipes/Mayonnaise
From WikiKnowledgeBase
Commonly referred to as "mayo". Mayonnaise is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.
Ingredients[edit]
- 1 cup (240 ml) vegetable oil
- 1 egg yolk
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) white wine vinegar or apple cider vinegar
- Salt, to taste
- Lemon juice or additional vinegar for extra tang (optional)
Method[edit]
- In a mixing bowl, whisk together the egg yolk and Dijon mustard until well combined.
- Begin adding the vegetable oil very slowly to the egg mixture while whisking continuously. Start with a few drops at a time and gradually increase to a thin stream as the mixture starts to emulsify.
- Once the mixture has thickened, add the white wine vinegar or apple cider vinegar while continuing to whisk.
- Season the mayonnaise with salt to taste. If you like, add a squeeze of lemon juice or a bit more vinegar for extra tang.
- If the mayonnaise is too thick, you can adjust the consistency by whisking in a little more vinegar or water.
- Transfer the mayonnaise to a jar or airtight container and store it in the refrigerator. It can be kept for around a week.
