Chef at 14:39, 2 May 2015

2015-05-02T14:39:07Z

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{{#seo:
|title=Mayonnaise: Cooking Wiki
|titlemode=replace
|keywords=#mayonnaise #oliveoil #vegetableoil #mustard #lemonjuice #vinegar #saffloweroil #homemademayonnaise #eggyolk #condiments #dipsandsauces
|hashtagrev=12032020
|description=Mayonnaise (often abbreviated mayo) is a thick condiment made primarily from vegetable oil and egg yolks
}}


[[Image:Mayonnaise.jpg|300px|thumb|right|Hellman's 'real' mayonnaise]]
[[Image:Squeezy Hellmans Mayonnaise.jpg|250px|thumb|right|An expensive way of buying the above!]]
Mayonnaise (often abbreviated mayo) is a thick condiment made primarily from [[vegetable oil]] and [[egg yolks]]. Whitish yellow in colour, it is a stable emulsion formed from the [[vegetable oil|oil]] and the yolks and is generally flavoured with [[lemon juice]] and/or [[vinegar]], [[salt]], and sometimes [[mustard]]. Numerous other sauces can be created from it by adding additional seasonings.

===[[Home-made mayonnaise|Making mayonnaise]]===

Mayonnaise can be made with an electric mixer, an [[Food processor|electric blender, or a food processor]], or by hand with a whisk or fork. Mayonnaise is made by slowly adding [[vegetable oil|oil]] to an [[egg yolk]], while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks acts as the emulsifier that stabilises it. Additionally, a bit of a [[mustard]] may also be added to further stabilise the emulsion. Small particles of the [[mustard]] serve as nucleation sites for the droplets forming the mayonnaise.

===Traditional mayonnaise recipe===

The traditional French recipe is essentially the same as the basic one described above, but it uses top quality olive oil and sometimes [[vinegar]] or [[lemon juice]]. Some nouvelle cuisine recipes specify [[safflower oil]]. It is considered essential to constantly beat the mayonnaise using a whisk while adding the [[olive oil]] a drop at a time, fully incorporating the oil before adding the next tablespoon. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Mayonnaise made this way may taste too strong or sharp to people accustomed to commercial products.

Overworking the [[olive oil]] can make mayonnaise bitter. Therefore, it is common to use [[safflower oil]] to create the initial emulsion, then add [[olive oil]], working it in with a wooden spoon rather than a whisk.

===Rescuing split or curdled mayonnaise===
With [[homemade mayonnaise]], If you add the [[olive oil]] too quickly and the mixture separates into an oily mess, try the rescue method recommended by the award winning Spanish chef, José Andrés; "measure out 1 tablespoon of lukewarm water and add to the mix little by little until you have the creamy sauce you wanted".

Having tried the above suggestion a few times, to no avail. I would suggest adding another whole fresh egg into the split mixture, maybe a dash of nice vinegar and just blitz for a minute or so. You'll hear the difference as the curdled mixture starts to coagulate properly. This fix has worked for me, every time.
==See also==
* A huge variety of [[Garlic mayonnaise recipes|different mayonnaise recipes]]{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Dips and sauces]]

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Mayonnaise - Revision history

Chef at 14:39, 2 May 2015