Homemade Mayonnaise

All your salads, burgers, sandwiches and toasts would be so bland without a perfect mayo. While licking on a fresh batch, I wonder how one thing can be so versatile and delicious at the same time. It is certainly one of my kitchen staples, what about you?

Well, if you are as fond of it as I am you will certainly appreciate the homemade mayonnaise sauce recipe. It’s the smoothest, lightest, fluffiest and tastiest of what you have ever had. Though, the flip side is it has a short shelf life and it’s not always feasible to whip your own mayo every time you want to have a sandwich.
 

I prefer Mrs Bector’s mayonnaise or their Thousand Island dressing India as it is the closest to the homemade version and when I can find the time, I make my own. Here’s how I do it.
Ingredients
1¼ Cups of cooking oil (divided)
2 egg yolks
½ tsp. English mustard powder
Salt
1 tbsp. lemon juice
 

Recipe
 

Well, it does not need a diploma in cooking to make the perfect mayo but yes, you can use up a lot of patience while doing it as you are set to do the impossible. Actually, it is an emulsion (a mixture of two liquids that wouldn’t naturally mix). So, to help it emulsify properly allow all the ingredients to be at room temperature and not cold.  
 

Going on, the humble kitchen ingredients needed for mayonnaise sauce recipe are a big mixing bowl, 

a kitchen towel, and a hand blender. Initially, you can put in the eggs, salt and mustard together and whisk for a while. Now add ¼ cup of oil and mix again. Now start pouring the remaining oil in a thin stream and keep mixing with the blender. The slower you’d be with the oil, the fluffier and lighter your mayonnaise will be. Finally put in the lemon juice and stir. You can use it within a day or two when refrigerated properly.
 

So, enjoy the homemade sauce.