Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !


Homemade mayonnaise


Here is a basic recipe, it can be useful to be able to do it oneself. Once you know it, you know it for good, so let’s go!

Why bother to make it oneself? Well, at least you know what’s in it, no chemical products, additives, emulsifiers, colorants, preservation agents... Also, the taste is really different, not to mention the perfume!

What I usually do is to have a pot of industrial mayonnaise for the small quantities and the “just in case”, but when I need a large quantity or for a specific recipe, I do it myself. That way, my recipe can really have the taste of the "true" mayonnaise, it's always a plus.

No need for specific tools, I do it with a fork. I think it’s more precise than a blender, it’s easier to control what you are doing. And there is less to wash up in the end (and I wasn’t taught to make it with a blender anyway.



1 egg yolk (2 for a larger quantity)
1 teaspoon mustard
Sunflower oil

Some vinegar or lemon juice

In a bowl; put 1 pinch of salt (not too much, it gets salty really fast), some pepper, the egg yolk and the mustard. Beat with the fork.
Then pour the oil VERY slowly, little by little. NEVER pour the whole oil at once, your mayonnaise won’t take! At first you will have something similar to the image 2. Keep beating with the fork and adding the oil little by little as it is absorbed.
After a while, the preparation will start to form a ball (picture 3). Keep beating and pouring until you have the texture and the quantity you need.

Once ready, add ½ teaspoon vinegar and lemon, beat again, to have a creamy texture. 

Bon appétit !!!

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